My first encounter with guava was in the shape of a South African dried fruit leather, my friend Erna shared with me. It’s so good. Then I fell for guava juice and when I found guava paste in the “Hispanic” section of the commissary, I had to try it. I was able to find it online at Amazon, for everyone who can’t seem to find it.
It is really good on just a cracker with cream cheese, but it is divine in this chicken dish!
- 10.5 oz (280g) guava paste
- 1 tbsp. fresh lemon juice
- 1/4 cup soy sauce
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 lbs (ca. 1kg) of chicken pieces with skin (mine are rather large, it will work with drums and smaller wings too 🙂 )
- 1 tbsp. of vegetable oil for frying
1. In a pot combine the guava paste, lemon juice, soy sauce, salt and pepper over medium low heat. Cook until the guava paste is “melted”.
2. Fry up the chicken in a pan, so that the skin gets a little brown and crisp. Preheat the oven to 350ºF (180ºC). And keep checking on the guava sauce.
3. Place chicken pieces into a baking dish, brush the bottom side first, then the top side with the guava sauce. Be generous!
4. Bake in the oven for 20 minutes then add another coat of sauce. Cook for another 20 minutes or so depending on the size of your chicken pieces.
5. Serve with corn and biscuits (both mine came from the freezer).