KELAGUEN CHICKEN
This is a classic recipe from Guam, and one of my favorites. It is wonderful wrapped in a tortilla, or served with crackers. It is also wonderful by itself. I hope you like this as much as my family does!
Provided by JOAN_EIDSON
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
- Bone, and finely chop cooked chicken pieces.
- In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.
Nutrition Facts : Calories 815 calories, Carbohydrate 6.7 g, Cholesterol 255.4 mg, Fat 58 g, Fiber 2.1 g, Protein 64.3 g, SaturatedFat 20.6 g, Sodium 1987.6 mg, Sugar 2.6 g
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 - IN DEPTH
This is a spicy (hot) chicken dish from Guam. This version is more work than my other one, but is richer in flavor, in my opinion. Be careful with the hot peppers! Wear gloves if possible, and wash your hands thoroughly after, not touching your face.
Provided by Lovellama
Time P1DT1h
Yield 4-6 serving(s)
Number Of Ingredients 10
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
This is a simpler version of my other Chicken Kelaguen recipe. This particular one is from the VQ-1 Officers' Wives' Club Cookbook circa 1983.
Provided by Lovellama
Categories Very Low Carbs
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 828.8, Fat 58.1, SaturatedFat 20.6, Cholesterol 255.4, Sodium 536.6, Carbohydrate 9.7, Fiber 2.7, Sugar 4.3, Protein 65
ROSE'S CHAMORRO CHICKEN KELAGUEN
A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo.
Provided by ChamoritaMomma
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 336.2, Fat 23.4, SaturatedFat 6.7, Cholesterol 107, Sodium 878.9, Carbohydrate 4.9, Fiber 0.8, Sugar 2.2, Protein 25.8
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- Mix the marinade ingredients in a medium bowl, add the chicken and make sure it's covered. Refrigerate and allow to marinate for 8 hours or overnight.
- If you have an air fryer, use the grill setting and preheat the air fryer to low (400 degrees), and set the time to 17 minutes.
- Once preheated, add the chicken to the air fryer and discard the marinade. Close the lid. Flip it half-way through.
- (If no air fryer, heat a pan with olive oil over medium-high heat on the stove and cook the chicken for 5-6 minutes per side or until it reaches an internal temp of at least 165 degrees Fahrenheit).
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