Chicken Kelaguin Recipes

TRADITIONAL CHICKEN KELEGUIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
• Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK

Steps:

• Combine the soy sauce, vinegar, black pepper and sliced onion in a large bowl. Add the chicken and cover the bowl. Refrigerate for at least 8 hours or up to overnight to marinate.
• Prepare a charcoal grill with natural mesquite charcoal to high heat. Grill the chicken for 10 minutes, then rearrange the pieces to make grill marks and grill 10 more minutes. Flip and cook for a final 10 minutes.
• Arrange the chicken on a sheet pan and cool in the refrigerator, about an hour.
• Chop the chicken into 1/2-inch cubes and place in a large mixing bowl. Add the green onions, diced yellow onion, coconut, chile pepper and lemon juice. Toss to combine. Refrigerate.
• Serve cold.

CHICKEN KELAGUEN

Steps:

• 1. Cook (BBQ) the chicken on a hot grill until they are completely cooked. Let cooled, then chop them real fine and place in a large salad bowl
• 2. Use a separate small bowl to mix all the other ingredients. Squeeze the lemon juice, then add salt and pepper, and red pepper flakes. Mix them all together until they all blend together.
• 3. Add the grated coconut, and mix them well. Add the green onions, cilantro and lemon zest for garnish.
• 4. Add 2-3 tablespoon full of chicken filling in the middle of the tortilla, then fold the sides and roll them into a burrito shape.
• 5. Makes 5-6 servings, depending on the amount of filling for each tortillas.

CHICKEN KELAGUIN (GUAMANIAN SPICY CHICKEN)

Steps:

• 1. Cut chicken in half and sprinkle with salt. place in a broiler pan or over charcoal. Cook for 20 minutes. Turn over and cook until done but still juicy.
• 2. Remove chicken from bone and chop.
• 3. Mix all ingredients in a bowl. Taste and adjust seasonings, don't skimp on the salt. Chill at least one hour. Serve with tortillas or crackers.

CHICKEN KELAGUEN - IN DEPTH

Steps:

• Mix soy sauce with lemon juice. Add finely chopped onion and peppers. Let sit a few days in the refrigerator to let the flavors blend.
• Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
• Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.
• Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
• Serve warm on or in pita bread.

CHICKEN KELAGUEN - SIMPLE

Steps:

• Cut chicken up, sprinkle with salt.
• Grill or broil chicken until done.
• Cool and debone chicken, chop finely.
• Place chicken in bowl, mix in lemon and onion.
• Mash peppers with salt and add to chicken.
• Add coconut just before serving.

CHICKEN KELAGUIN

Steps:

• Remove excess juice from the shredded coconut by firmly squeezing; add coconut to chicken.
• Add onion, lemon juice, salt, and pepper.
• If the mixture seems too dry, add either more lemon juice or water, depending upon your family's preferences concerning lemon.
• Marinate for 3 hours.
• Garnish with green pepper.

ROSE'S CHAMORRO CHICKEN KELAGUEN

Steps:

• Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
• Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
• The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.

KELAGUIN MONUK--CHICKEN & GRATED COCONUT

Steps:

• Some people use a food processor, but REAL Chamorros wouldn't think of it!
• Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl.
• Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others.
• Serve with warm tortillas or try something untraditional, shrimp chips!