Guava Bbq Pulled Chicken Food

GUAVA CHICKEN

Steps:

• Combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
• Add chicken and seal bag.
• Rub bag to evenly coat chicken pieces.
• Refrigerate overnight, turning bag once or twice.
• Keep refrigerated until prepared.
• Grill or broil chicken until done.
• Marinade is very sticky so line broiler pan with foil for easier cleanup.
• Recipe can be halved but you can still use the whole can of guava nectar.

GUAVA BBQ PULLED CHICKEN

Steps:

• Combine the Guava BBQ sauce, mustard and Worcestershire sauce in the insert of your slow cooker.
• Add the chicken breasts and, using tongs, move them around so they are thoroughly coated with the sauce. Season with salt and pepper.
• Cover and cook on high for 4 hours or low for 8 hours.
• When chicken is fall-apart tender, use two forks to shred it.
• Return chicken to the slow cooker and mix well with the sauce.
• Serve immediately or use the keep warm function.

SLOW COOKER PULLED CHICKEN

Steps:

• Heat the slow cooker to low and heat 1 tbsp oil in a pan. Brown the chicken in batches, transferring it to the slow cooker as you go. Add the remaining oil to the pan and fry the onions for 5 mins, or until just softened, then stir in the garlic and paprika and cook for another minute. Tip into the slow cooker, then swirl 100ml water around the pan and pour this in as well.
• Add the chipotle, passata, barbecue sauce, sugar and lime juice, then season and stir. Cover and cook for 6-8 hrs until the chicken is really tender. Using two forks, shred the chicken through the sauce. Serve in buns, taco shells, jacket potatoes or over rice, with coriander leaves, chillies and guacamole, if you like.