Seared Chicken with Peruvian Guava and Aji Amarillo Glaze

Published: February 24, 2026
Deborah RockDeborah Rock
Categories: South American, Chicken, Fruits
Tags: Chicken, Weeknight Dinner, Glaze, Peruvian, Guava, South American
A professional, appetizing food photography shot of Seared Chicken with Peruvian Guava and Aji Amarillo Glaze. Golden seared chicken thighs glazed in a glossy pink-orange guava and aji amarillo sauce, garnished with fresh cilantro and thinly sliced red onion, plated over steamed jasmine rice. Main ingredients visible: chicken, fresh guava, aji amarillo glaze, cilantro, red onion, rice. Cuisine style: Peruvian, vibrant, rustic. Presentation: restaurant-quality single-plate serving on a shallow white bowl with soft natural lighting and shallow depth of field. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Guava Chicken

This is my favorite weeknight recipe when I want something bright, a little sweet, and unmistakably Peruvian. Fresh guava (guayaba) is pure magic here — blended and cooked down into a sticky glaze with aji amarillo paste, honey, and lime that balances heat, tartness, and tropical sweetness. The glaze caramelizes on seared chicken thighs, giving each bite a glossy, vibrant finish.

It’s approachable enough for a cozy dinner but lively enough to serve guests. You’ll love how the guava’s floral notes play with the aji amarillo and cilantro — serve it over fluffy jasmine rice and watch people ask for seconds.

Ingredients

  • 1.5 lb Boneless skinless chicken thighs
  • 2 pieces Fresh guava (peeled, seeded, chopped)
  • 2 tbsp Aji amarillo paste
  • 2 tbsp Honey
  • 2 tbsp Soy sauce
  • 2 tbsp Fresh lime juice
  • 2 tbsp Olive oil
  • 3 pieces Garlic (minced)
  • 1 tsp Cornstarch
  • 2 tbsp Warm water
  • 1 cup Jasmine rice (uncooked)
  • 1/2 cup Red onion (thinly sliced)
  • 1/4 cup Fresh cilantro (chopped)
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Instructions

  1. Cook jasmine rice according to package directions so it’s ready when the chicken finishes; keep warm.

  2. Make the guava glaze: place chopped guava, aji amarillo paste, honey, soy sauce, lime juice, and half the minced garlic in a blender. Puree until smooth, about 30 seconds.

  3. Strain the puree through a fine-mesh sieve into a bowl to remove seeds and coarse fibers, pressing with a spoon; discard solids.

  4. Combine cornstarch and warm water in a small bowl to make a slurry and set aside.

  5. Season chicken thighs with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken 5–6 minutes per side until golden (but not fully cooked through). Transfer to a plate.

  6. In the same skillet lower heat to medium, add remaining 1 tbsp olive oil and remaining garlic; sauté 30 seconds until fragrant. Pour in the strained guava mixture and bring to a simmer.

  7. Whisk in the cornstarch slurry and simmer 3–4 minutes until the glaze thickens and becomes glossy. Taste and adjust with a pinch more salt or a squeeze of lime if desired.

  8. Return chicken to the skillet, spoon glaze over each piece, and simmer gently 4–6 minutes until chicken reaches 165°F and is glazed and sticky.

  9. Slice or leave thighs whole and serve over jasmine rice. Spoon extra glaze from the pan over the chicken, scatter sliced red onion and chopped cilantro on top.

  10. Serve immediately and offer lime wedges at the table for an extra pop of brightness.

Tips & Notes

  • If you can’t find fresh guava, use 8 oz canned guava puree (unsweetened) and reduce honey by 1 tsp.
  • Aji amarillo paste varies in heat—start with less and add more to taste. Roasted yellow bell pepper is a mild substitute in a pinch.
  • For crispy skin, use bone-in skin-on thighs: sear skin-side first and finish in a 400°F oven for 10–12 minutes, then coat with glaze.