Marianas Islands Style Chicken Keligun Kelaguen Food
CHICKEN KELAGUEN
Chicken kelaguen is a popular healthy dish from Micronesia that is dressed with finadene sauce and typically served with tortillas.
Provided by Vera Abitbol
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Marinate the chicken in half the lemon juice and scallion.
- Grill the chicken thighs on the barbecue for about 8 minutes on each side.
- Remove the skin and cut into small pieces.
- Mix with coconut, onions, lemon juice, and chilies.
- Add salt and pepper
- Serve with tortillas.
- 12 hours (or more) before eating the sauce, combine all ingredients and refrigerate.
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.
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
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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CHICKEN KELAGUEN - THE MEAL PREP MANUAL
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Ratings 15Calories 157 per servingCategory Snack
- Preheat your oven to 400°F. In a baking dish place the chicken breast side up. Remove the giblets from the cavity and pat the chicken dry with a paper towel. Drizzle with olive oil and season with salt and pepper. Cook the bird for 1 hour on a lower middle rack in the oven. Use a meat thermometer to temp the meat and ensure it is at least 165°F.
- Once the chicken has cooked and cooled, tear the meat away from the bones, remove the skin, and dice the chicken into small pieces.
- Spread the chicken out in a shallow dish and add the juice of three lemons, diced sweet onion, coconut (optional), salt, green onion, and hot sauce. Mix everything together and taste, adjust the salt and hot sauce levels to suit your liking.
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