Slow-Cooked Guava Barbecue Chicken Bowls

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.

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Slow-Cooked Guava Barbecue Chicken Bowls

Prep Time20 mins
Cook Time4 hrs 15 mins
Total Time4 hrs 35 mins
Course: Main Course
Cuisine: Caribbean
Servings: 4
Calories: 305kcal
Author: Hallie Klecker

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 Facts
Slow-Cooked Guava Barbecue Chicken Bowls
Amount Per Serving
Calories 305 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Trans Fat 1g
Cholesterol 116mg39%
Sodium 981mg41%
Potassium 1103mg32%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 15g17%
Protein 41g82%
Vitamin A 985IU20%
Vitamin C 109mg132%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Barbecue Chicken Hallie Klecker Slow Cooker
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