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.
CHICKEN KELAGUEN
Chicken Kelaguen is an island's favorite. If you like spicy food, then you may add more red pepper flakes to your liking.
Provided by Connie "Kiyu" Guerrero
Categories Other Side Dishes
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Cook (BBQ) the chicken on a hot grill until they are completely cooked. Let cooled, then chop them real fine and place in a large salad bowl
- 2. Use a separate small bowl to mix all the other ingredients. Squeeze the lemon juice, then add salt and pepper, and red pepper flakes. Mix them all together until they all blend together.
- 3. Add the grated coconut, and mix them well. Add the green onions, cilantro and lemon zest for garnish.
- 4. Add 2-3 tablespoon full of chicken filling in the middle of the tortilla, then fold the sides and roll them into a burrito shape.
- 5. Makes 5-6 servings, depending on the amount of filling for each tortillas.
MARIANAS ISLANDS STYLE CHICKEN KELIGUN (KELAGUEN)
This is a recipe out of my grandmother's recipe box from a newspaper clipping dated in the 1960's. I added the use of Mrs Dash since I really don't like lemon pepper, which was available in the 60's in a handmade version. A true Kelaguen would be more like Ceviche with the meat being "cooked" by the marinade but with chicken, it's better to fully cook it instead.
Provided by Member 610488
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the soy sauce, vinegar, garlic and ground black pepper. Mix together.
- Marinate chicken in refrigerator for 2 to 4 hours.
- Remove chicken from refrigerator and dispose of marinade.
- Broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear.
- When chicken is cooked, remove bones and dice chicken meat.
- Put diced chicken in a medium bowl. Add the lemon juice and salt and mix together.
- Add the coconut, 1/3 cup green onions and Mrs. Dash/lemon pepper. Mix all together then top with green onion garnish and serve.
Nutrition Facts : Calories 572.4, Fat 33.9, SaturatedFat 18, Cholesterol 139.2, Sodium 4170.4, Carbohydrate 11.7, Fiber 4.4, Sugar 3.5, Protein 54.7
CHICKEN KELAGUEN - IN DEPTH
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
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.
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
TRADITIONAL CHICKEN KELEGUIN
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
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
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