Best 4 Chicken Kelaguen In Depth Recipes

Chicken Kelaguen is a flavorful and versatile dish from the beautiful island of Guam. With its origins in the Chamorro culture, this dish has become a staple in many households and a cherished part of Guamanian cuisine. The unique blend of spices, coconut, and chicken creates a tantalizing combination that tantalizes the taste buds and leaves you craving more. In this comprehensive guide, we will explore the art of making Chicken Kelaguen, providing you with step-by-step instructions, ingredient breakdowns, and tips to help you create this iconic dish that captures the essence of Guam.

Check out the recipes below so you can choose the best recipe for yourself!

KELAGUEN CHICKEN

Kelaguen Chicken image

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

Ingredients

1 tablespoon salt
1 (3 pound) whole chicken, cut into pieces
½ cup lemon juice
1 cup grated fresh coconut
1 hot chile pepper, minced

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

TRADITIONAL CHICKEN KELEGUIN

Traditional Chicken Keleguin image

This is a traditional Guam recipe for Chicken Keleguin (Keleguin Mannok). I hope you like it and enjoy.

Provided by CINNAMON_75

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

Ingredients

1 (3 pound) whole chicken
1 coconut, drained and meat grated
2 lemons, juiced
1 bunch green onions, chopped
3 tablespoons dried red pepper flakes
salt to taste

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.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 14.4 g, Cholesterol 85.2 mg, Fat 24.4 g, Fiber 7.4 g, Protein 30.6 g, SaturatedFat 16.8 g, Sodium 98.6 mg, Sugar 4.1 g

CHICKEN KELAGUEN - IN DEPTH

Chicken Kelaguen - in Depth image

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

Ingredients

1 cup soy sauce
1 cup lemon juice
1 large onion, finely chopped
5 hot peppers, finely chopped
1 whole broiler-fryer chicken, cut up
1 fresh coconut
lemon juice
4 green onions, finely chopped
3 hot peppers, finely chopped
4 -6 pita bread

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

Chicken Kelaguen - Simple image

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

Ingredients

3 lbs broiler-fryer chickens
5 tablespoons lemon juice
3 tablespoons chopped onions
1/2 teaspoon salt
4 hot peppers
1 cup grated coconut meat

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

Tips:

Use fresh ingredients for the best flavor.
If you don't have access to fresh coconut milk, you can use canned coconut milk instead.
Be careful not to overcook the chicken, or it will become tough.
Serve kelaguen immediately, or store it in the refrigerator for up to 3 days.

Conclusion:

Chicken kelaguen is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it can also be made with other types of meat, such as pork or beef. Kelaguen is a versatile dish that can be served as an appetizer, main course, or side dish. It is also a popular dish to serve at parties and potlucks.