Tag Archives: guava

Roast Guava Chicken

Did you know that you can stuff Roast Chicken with guava? Well here it goes.


1.5 – 2 kilos whole chicken
2 pieces chicken bouillon cubes, crushed
½ cup pink guava puree, seeded

3 tablespoons oil
1 tablespoon garlic, minced
1 piece large onion, chopped
1 piece guava apple, washed and diced
¼ cup broth
½ cup raisins
¾ cup croutons
salt and pepper to taste
¼ cup butter
¼ cup MAYA All-Purpose Flour
2 cups chicken stock
3 tablespoons liquid seasoning
drippings (optional)
salt and pepper to taste


1. Preheat oven to 400ºF/205°C.

2. Season and rub the chicken with bouillon and guava pureé. Set aside.

3. Prepare Filling: Heat oil in a pan then sauté garlic and onion until translucent. Add in guavas and stir for a minute. Mix in broth, raisins and croutons and cook for a few more minutes. Season with salt and pepper. Cool.

4. Stuff the chicken cavity with guava filling and roast for 30-45 minutes or until chicken is tender and brown.

5. Prepare Gravy: Melt butter in a saucepan then add in flour, stir until well blended. Slowly add the stock, liquid seasoning and drippings. Keep stirring to prevent lumps. Season with salt and pepper and cook until the desired thickness of gravy is achieved.

For more recipes, other culinary ideas and course schedule, log on to www.themayakitchen.com.

Haleyang Bayabas

Ilustrado, a restaurant that showcases heritage Filipino-Spanish cuisine gave everyone a glimpse of our country’s culinary history when it demonstrated well loved dishes from our heroes’ hometowns at The Maya Kitchen recently.

Boni Pimentel, Ilustrado president and his chefs demonstrated many recipes last month including the Laguna inspired Jaleang Bayabas, very ripe guavas peeled and mashed in milk and sugar.

I am familiar with Haleyang Ube but not Haleyang Bayabas so this was such a refreshing dessert and yummy addition to any sandwich. Shoo over guava jam, this Haleyang Bayabas is the one.

jaleang guava1


1 kilo very ripe guavas, peel and blended

1 cup white sugar

1 cup goat or carabao’s milk

2 tbsp salted/unsalted butter (for flavor)


1. Cook the guava in milk for 5 minutes by stirring constantly and continuously.

2. Add in sugar until the juice from the guava and the milk thickens to desired texture.

3. Add butter for flavor then put in serving cup.

4. Refrigerate for thirty minutes to an hour before serving.

(good for 4- 6 persons)

For more information, log on to www.themayakitchen.com or e-mail [email protected]