Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew

Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew
Difficulty: Moderate

 

Ingredients
1 Whole chicken - quartered & cleaned
1 – 2 tbsp Mild Jerk Seasoning
4 tbsp Goya Guava Jam
1 tbsp - olive oil
1 1/2 cups orange juice
1 tsp fresh Jamaican ginger - minced
1 clove garlic - minced
1 tsp fresh thyme leaves
1 tbsp tomato ketchup
salt
pepper

Directions
Rub chicken with Jerk Seasoning and olive oil, allow to marinate for 1 hour (preferably overnight)
To make tropical guava BBQ sauce - combine remaining ingredients into a sauce pan and simmer on medium heat for 15 minutes
Cook chicken on BBQ grill for 45 minutes until cooked through, Baste chicken repeatedly during the final 10 minutes of cooking.

Sweet Potato Hash
Ingredients
2 tbsp canola oil
1/2  large onion chopped
1 red pepper chopped
2 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced (optional)
2 tsp ground cumin
1/2 tsp salt
1/2-3/4 cup water
3/4 cup frozen corn kernel
1 tbsp fresh cilantro, chopped
pepper, to taste

Directions
Heat oil in a large cast-iron skillet over medium-high heat.
Add onions, red peppers and sauté until browned in spots, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown in spots, 8 to 10 minutes.
Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 5-7 minutes.
Stir in corn, cook until heated through.
Stir in cilantro and season with salt and pepper.


Red Bean Stew
Ingredients
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, drained
1 can tomato puree
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
2 tbsp sugar
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1/2 cup coconut milk
1/2 cup chicken stock
Optional: 1/4 tsp salt or to taste

Directions
Pour the oil into a dutch oven pot or similar. Add the  oil and garlic and put the lid on the pot while you prepare the rest of the ingredients.
To the pot, add tomatoes and tomato puree. Stir in the curry powder, thyme, red pepper flakes, allspice, sugar and salt and pepper to taste.
Add the beans, coconut milk, and broth.
Serves 6