Thursday, August 5
After several parties of tasting chicken Kelaguen, I had to learn how to make it. Kelaguen is a meat salad dish full of savory flavor. It is a spicy, juicy and simply wonderful Guamanian delicacy.
Items marked in yellow are available at the store.
Finadene Sauce (The Marinade)
1 cup soy sauce
1 cup lemon juice
1 large onion, fine chopped
5 hot peppers, finely chopped
Mix all four ingredients and store in the refrigerator for a few days allowing the flavors to blend together.
1 whole chicken (cut up)
1 fresh coconut or 1 cup of grated coconut
4 green onions, finely chopped
3 hot peppers, finely chopped
4-6 pita or naan bread
Serving Size: 6
Prep time: 1 day
1. Marinate the chicken in the Finadene sauce overnight.
2. Grill/broil the chicken, basting with the sauce. Let it cool.
3. Debone and shred or chop the chicken
4. You may choose to get a whole coconut and grate it OR just buy the a pack of frozen grated coconut meat. Squeeze the milk off the grated coconut into a bowl. Mix the coconut milk with equal amount of lemon juice and let it chill.
5. Mix green onions, pepper, the coconut meat with the chicken then slow add the coconut milk and juice and stir well and Serve with Pita/Naan bread.
In Guam, Chicken Kelaguen may be served with a tortilla made from local palm seed flour, red rice (a local delicacy), beans and fish, or pancit ( a Filipino noodle dish).
Recipe courtesy: Food.com
Image courtesy: love♡janine