Name: Slow-Cooked Guava Barbecue Chicken Bowls
Prep time: 20 min
Cook time: 255 min
Total time: 275 min
Ingredients: 230 g guava paste, cut into pieces; 240 ml ketchup; 60 ml apple cider vinegar; 1 tablespoon Worcestershire sauce; 2 teaspoons smoked paprika; ½ teaspoon garlic powder; ½ teaspoon onion granules; ½ teaspoon fine sea salt; Pinch freshly ground black pepper; Pinch cayenne pepper ((optional)); 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 kg boneless, skinless chicken breasts; Fine sea salt (, to taste); Freshly ground black pepper (, to taste); Cooked brown rice or quinoa (, for serving); Shredded red cabbage; Cooked black beans; Sweet corn; Diced avocado; Salsa; Chopped coriander or parsley

Slow-Cooked Guava Barbecue Chicken Bowls

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

Caribbean

4 15

4 35

What you'll need

For the guava barbecue sauce:

230 g guava paste, cut into pieces
240 ml ketchup
60 ml apple cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons smoked paprika
½ teaspoon garlic powder
½ teaspoon onion granules
½ teaspoon fine sea salt
Pinch freshly ground black pepper
Pinch cayenne pepper (optional)

For the chicken:

1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 kg boneless, skinless chicken breasts
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
Sweet corn
Diced avocado
Salsa
Chopped coriander or parsley

Method:

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 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

N/A

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