Pollo Doradito con Salsa Guayaba

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This dish is found in both Texas and Mexico, and is prepared with a luscious tropical fruit called a Guayaba. If this fruit is unavailable fresh, it is also jarred and canned, or one can sub fresh Mangos which work perfectly. 

The recipe was given to me by a native Mexican Chef, Monica Patiño, many years ago, when we travelled through San Antonio, Austin, Houston, Corpus Christi, Galveston, Dallas, El Paso and the Hill Country enroute to Santa Fe and Alburuquerque, New Mexico. 

pollo doradito con salsa guayaba ( golden chicken with tropical fruit guayaba sauce ) ... 

THE SAUCE ...

100 GRAMS OF SUGAR
1/2 CUP CHILLED BOTTLED WATER
2 TSPS. GINGER PEELED AND GRATED
2 CLOVES GARLIC MASHED 
2 CHIPOTLE CHILI PEPPERS DRY AND SLICED FINELY
500 GRAMS OF GUAYABA OR MANGO FRESH SLICED JULIENNE
100 Ml. RED WINE VINEGAR
100 Ml. LEA & PERRINS WORCESTSHIRE 
3 CUPS OF BOTTLED CHILLED WATER 
50 GRAMS JAMAICAN PEPPER 
EVOO FOR SAUTÉING
FRESH CHIVE FOR GARNISHING CHICKEN WHEN PLATING 
*** CORN TORTILLAS 
*** WORKS WELL WITH ABORIO RICE AS SIDE 

1) heat the sugar with the water until it  forms a dark caramel texture
2) sauté the ginger, garlic, chili pepper and the tropical fruit on very low flame ( in Evoo ) 
3) add the red wine vinegar and reduce and then, the Lea & Perrins and reduce
4) add 1 1/2 cups bottled chilled water 
5) incorporate the Jamaican pepper and stir gently 

THE CHICKEN 

1) in an earthenware, sauté with Evoo the chicken 
2) drizzle a portion of the sauce on the chicken and simmer until chicken is cooked throughout on the interior
3) SERVE WITH CORN TORTILLAS  and sprinkle fresh chive on the chicken 
4) pair with a Navarran Rosé or Pinot Noir sparkling rosé cava or Lambrusco 

ENJOY, 
Very tasty.
Margaux Cintrano. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Pollo Doradito con Salsa Guayaba Posted: 26 January 2013 at 05:26
	This dish is found in both Texas and Mexico, and is prepared with a luscious tropical fruit called a Guayaba. If this fruit is unavailable fresh, it is also jarred and canned, or one can sub fresh Mangos which work perfectly. The recipe was given to me by a native Mexican Chef, Monica Patiño, many years ago, when we travelled through San Antonio, Austin, Houston, Corpus Christi, Galveston, Dallas, El Paso and the Hill Country enroute to Santa Fe and Alburuquerque, New Mexico. pollo doradito con salsa guayaba ( golden chicken with tropical fruit guayaba sauce ) ... THE SAUCE ... 100 GRAMS OF SUGAR 1/2 CUP CHILLED BOTTLED WATER 2 TSPS. GINGER PEELED AND GRATED 2 CLOVES GARLIC MASHED 2 CHIPOTLE CHILI PEPPERS DRY AND SLICED FINELY 500 GRAMS OF GUAYABA OR MANGO FRESH SLICED JULIENNE 100 Ml. RED WINE VINEGAR 100 Ml. LEA & PERRINS WORCESTSHIRE 3 CUPS OF BOTTLED CHILLED WATER 50 GRAMS JAMAICAN PEPPER EVOO FOR SAUTÉING FRESH CHIVE FOR GARNISHING CHICKEN WHEN PLATING * CORN TORTILLAS * WORKS WELL WITH ABORIO RICE AS SIDE 1) heat the sugar with the water until it forms a dark caramel texture 2) sauté the ginger, garlic, chili pepper and the tropical fruit on very low flame ( in Evoo ) 3) add the red wine vinegar and reduce and then, the Lea & Perrins and reduce 4) add 1 1/2 cups bottled chilled water 5) incorporate the Jamaican pepper and stir gently THE CHICKEN 1) in an earthenware, sauté with Evoo the chicken 2) drizzle a portion of the sauce on the chicken and simmer until chicken is cooked throughout on the interior 3) SERVE WITH CORN TORTILLAS and sprinkle fresh chive on the chicken 4) pair with a Navarran Rosé or Pinot Noir sparkling rosé cava or Lambrusco ENJOY, Very tasty. Margaux Cintrano.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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