ROASTED OAXACAN GUAVA CHICKEN

Directions

1. Step 1

   Make BARBECUE SAUCE: In a saucepot, simmer crushed tomatoes, guava nectar, brown sugar, Dijon mustard and lime juice over low heat for 15-20 minutes, until sauce becomes thick and syrupy.

2. Step 2

   Remove from heat and reserve half of the barbecue sauce for basting while cooking.

3. Step 3

   Make CHICKEN: Preheat conventional oven to 350°F.

4. Step 4

   Liberally brush chicken with half of the reserved barbecue sauce. Roast in oven for 15-20 minutes until internal temperature reaches 165°F.

5. Step 5

   In a small saucepot, heat the remaining sauce to 165°F and serve as a dipping sauce with chicken.

6. Step 6

   Chef's Note: For a complete Latin meal, serve with Spanish rice (arroz con gandules) or yucca fries.