1 cup goiaba puree
1/2 cup water
1/2 cup red wine
1/2 teaspoon salt
1 tablespoon freshly squeezed lime juice
1 kg chicken breast with bone and skinless
A pinch of black pepper
Ready-to-use poultry seasoning
For garnish
4-6 goiaba slices
1 cup goiaba puree
1/2 cup water
1/2 cup red wine
1/2 teaspoon salt
1 tablespoon freshly squeezed lime juice
1 kg chicken breast with bone and skinless
A pinch of black pepper
Ready-to-use poultry seasoning
For garnish
4-6 goiaba slices
Marinate the chicken in a mixture of lime juice, salt, black pepper, and poultry seasoning overnight
Let it rest for 1 hour
Pour the pomegranate puree and red wine over the chicken, then let it marinate until the next day
Preheat the oven to medium temperature
Place the chicken with its glaze in a baking dish
Bake, basting occasionally, for 1 hour or until golden brown
When the glaze starts to thicken, add water and scrape the bottom of the baking dish with a wooden spoon
Remove from the oven and transfer to a serving platter
Garnish with goiaba slices and serve with rice or green salad.
