Chicken Kelaguen (Guamanian Cold Chicken Salad) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 lbs whole fryer chicken cut into pieces
1 tbsp. salt
½ c lemon freshly squeezed lemon juice
1 c freshly grated coconut. Do not use the stuff sold in bags for baking!
½ c chopped green onions
1 med spanish onion finely chopped (white or red if preferred)
6 small hot chile peppers minced (optional) More if you like it spicy.
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Directions: |
Directions:Salt chicken pieces and grill over open flames or broil in oven until fully cooked. Grilling is best.
After chicken is cooled, debone and chop into very small cubes. Skin is optional.
Place in a bowl with the remaining ingredients and toss until fully incorporated.
Add additional salt or peppers to taste.
Eat with hot white rice or corn/flour tortillias. You can also place in the fridge overnight to let all the flavors meld for best results. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 mins |
Personal
Notes: |
Personal
Notes: I was born and raised on Guam, USA. This is one of the Island's traditional and most popular dishes. It's not a party or fiesta without chicken kelaguen! Traditionally, the chicken is not fully cooked as the lemon juice is used to penetrate the chicken to impart more flavor as the citric acid completes the cooking process. However, I always fully cook the chicken to be safe. I just add more lemon juice if needed. Wrap the kelaguen, burrito style, for an on-the-go snack. This recipe also works well with thinly sliced beef steak or chopped shrimp. It's safe to use the lemon juice to cook the raw beef or shrimp.
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