Chamorro Chicken Food

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.

CHAMORRO ESTUFAO

Steps:

• In a large mixing bowl, combine all of the ingredients, except the oil and water. Let marinade for at least a couple of hours. If you don't have time to let it marinade, it'll be alright to cook it right away. But the flavor is more intense when you let it marinade for a few hours.
• When you're ready to cook, heat the oil in a large pot and remove meat from marinade and add to pot. Cook to brown slightly. Add the water to leftover marinade and pour over the meat. Cover and let cook on medium heat about 45 minutes or until the meat is tender.
• If you don't want too much sauce left, remove the lid during the last 10 minutes of cooking; otherwise continue cooking with the lid on for more sauce.
• Variation: Add 2 whole bay leaves.
• Variation: Add 2" piece crushed fresh ginger.
• Or, just add them all. Serve this dish with white rice and fina'dene, ENJOY!

CHAMORRO CHICKEN CURRY RECIPE - (4.3/5)

Steps:

• Begin by heating the oil on medium high heat, in a large 8 qt. pot. Add the onions. Saute them until slightly translucent. Add the chicken pieces. Stir to combine well with the onions. Add all the seasonings. Stir to combine well with the chicken pieces. Add the water. Stir once again to combine well with the seasonings and chicken. Bring this to a boil. Throughout the cooking time, remember to spoon off the fat floating on the surface of the broth. Once a rolling boil occurs, cover and reduce heat to medium low and allow to cook for about 35 - 45 minutes. Stir in between cooking time and remove the fat floating on the surface of curry. After 15 minutes of cooking time, add the carrots and potatoes. Stir to combine with the chicken pieces. Cover and continue cooking for the remaining cooking time of 20 - 30 minutes more or until chicken is tender and potatoes are cooked through. Making sure to stir often in between cooking time. Taste and adjust seasonings accordingly, adding more if needed! Prepare the thickening slurry by combining the coconut milk and cornstarch. Whisk them together to form a smooth mixture. Set this aside until the cooking time is over, or when chicken and potatoes are cooked. Once the cooking time is up, stir the slurry once again to remove any lumps. Slowly pour this mixture into the curry, making sure to continue stirring while pouring it in. The curry will thicken almost immediately. Stir until well combined with the curry soup. Allow the mixture to come up to a slight boil, and then turn the heat off. Serve with white steamed rice.