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Suggest a better descriptionTo Marinate and Roast Chicken : Season chicken inside and out with cumin, salt and pepper. Mix together the garlic and oil and rub over the chicken. Tie the legs together and tuck the wing tips under the back. Set the chicken in a shallow glass dish and sprinkle with lime juice. Cover and marinate for 2-3 hours in the refrigerator. Preheat oven to 400 F. Line a roasting pan with aluminum foil, set chicken in the pan, cover loosely with aluminum foil and roast for 45 min. To Make Guava Glaze: Meanwhile, in a small saucepan, combine guava jelly, guava nectar or juice, lime juice, jalapeno jelly, Worcestershire sauce, vinegar, paprika, and cumin. Bring to a boil. Reduce heat to low and simmer, stirring often, until the sauce has thickened and reduced to 1 cup, 10-15 min. Remove from the heat. To Glaze Chicken: Once the chicken has roasted for 45 min, brush it with hot glaze and return to the oven. Roast, uncovered, brushing with glaze every 10 min, for 20-30 min more, or until the juices run clear when the thigh is pierced with a fork and meat thermometer inserted in the thigh registers 180 F. Transfer the chicken to a warmed platter and brush with glaze one last time. Bring the remaining glaze to a simmer. Remove from the heat and stir in papaya. Serve the chicken with the glaze alongside. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 15 | ||
Calories from Fat: 7 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 41.5mg | 1 % | |
Potassium 64mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.9g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 15
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