Mezcal-Infused Pink Guava and Chipotle Dutch Oven Chicken

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"Mezcal-Infused Pink Guava and Chipotle Dutch Oven Chicken is an adventure in flavors. Every bite is a journey through layers of taste, from the deep smokiness of mezcal and chipotle to the refreshing zest of lime and the exotic sweetness of pink guava."
-- @hecooksco
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  • Recipe Card
Prep time: 15mins
Cook time: 2hrs
Serves or Makes: 4

Recipe Card

ingredients

  • 1 whole chicken
  • 4 peeled pink guavas
  • 4 dried chipotle peppers
  • 1/2 cup mezcal
  • 3 cups chicken broth
  • 2 tablespoons apple cider vinegar
  • 1/4 cup honey or agave nectar
  • 1 tablespoon lime juice
  • 1 roughly chopped onion
  • 3 cloves minced garlic
  • 2 bay leaves
  • 1 sprig of thym
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper

Method

  • Step 1

    Rehydrate the dried chipotle peppers by placing them in a bowl with hot water for about 20-30 minutes. Once softened, remove the seeds and chop.

  • Step 2

    Preheat your oven to 325°F.

  • Step 3

    In a blender, puree the pink guavas. Push the puree through a mesh strainer or cheesecloth to remove any seeds.

  • Step 4

    Clean and pat dry the whole chicken. Season generously with salt and pepper.

  • Step 5

    Heat the Dutch oven over medium-high heat. Add extra virgin olive oil. Once hot, sear the chicken on all sides until it has a golden-brown crust. Remove and set aside.

  • Step 6

    Reduce heat to medium. Add sliced onions and minced garlic. Pour the mezcal into the Dutch oven, scraping the bottom to release any browned bits. Allow the alcohol to cook off for about 2-3 minutes while the onions and garlic saute.

  • Step 7

    Stir in the chicken broth, guava puree, chopped chipotle peppers, honey or agave syrup, apple cider vinegar, and lime juice. Bring the mixture to a simmer.

  • Step 8

    Nestle the chicken back into the pot. Cover the Dutch oven with its lid and transfer it to the oven. Cook for 2 hours.

  • Step 9

    Remove the Dutch oven from the oven and remove the chicken from the Dutch oven. Let the chicken rest 15 minutes before carving.

  • Step 10

    While the chicken is resting, blend the guava, chipotle, and mezcal sauce until pureed. Return to the pot. It should be thick, but if you’d prefer it to be thicker, simmer while the chicken rests.

  • Step 11

    Carve and serve with the guava, chipotle, and mezcal sauce. Optionally sprinkle with fresh cilantro and lime.

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