Slow-Cooked Guava Barbecue Chicken Bowls
Published Apr 25, 2021
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Guava paste (a puree of guava fruit and sugar) lends sweetness to savory, slow-cooked barbecue chicken in this Slow-Cooked Guava Barbecue Chicken Bowls recipe.
Guava paste is a thick puree of guava fruit and sugar, sometimes thickened with pectin. Popular throughout the Caribbean and Spain, in American markets it can often be found in the ethnic or Hispanic ingredients section. While sometimes available as a spreadable jam, it is often more commonly available in a sliceable, firm form, sold canned or in plastic. It adds a wonderful layer of flavor to savory dishes, especially paired with chicken.
Slow-Cooked Guava Barbecue Chicken Bowls
Ingredients
For the guava barbecue sauce:
- 8 ounces (227 g) guava paste, cut into pieces
- 1 cup (240 mL) ketchup
- ¼ cup (60 mL) apple cider vinegar
- 1 tablespoon (15 mL) Worcestershire sauce
- 2 teaspoons (4.6 g) smoked paprika
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1.5 g) onion powder
- ½ teaspoon (3 g) kosher or fine sea salt
- Pinch freshly ground black pepper
- Pinch cayenne pepper, (optional)
For the chicken:
- 1 tablespoon (15 mL) Dijon mustard
- 1 tablespoon (15 mL) Worcestershire sauce
- 2 pounds (~1 kg) boneless, skinless chicken breasts
- Kosher or fine sea salt, , to taste
- Freshly ground black pepper, , to taste
- Cooked brown rice or quinoa, , for serving
Toppings:
- Shredded red cabbage
- Cooked black beans
- Fresh corn kernels
- Diced avocado
- Salsa
- Chopped cilantro or parsley
Instructions
- Make the barbecue sauce: Combine all ingredients in a medium pot over medium-high heat. Cook, stirring occasionally, until boiling. Reduce heat to low and simmer until the guava paste has dissolved and the sauce has thickened, 10-15 minutes. Store in an airtight container in the refrigerator.
- Make the chicken: Combine 1 cup guava barbecue sauce with the mustard and Worcestershire sauce in the bottom of a large slow cooker. Add the chicken breasts and toss to coat. Cover with lid and cook on high for 4 hours or on low for 8 hours. Shred the chicken and stir to combine with the sauce. Season to taste with salt and pepper.
- Serve over rice or quinoa with desired toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
