Micronesian Chicken Food

CHICKEN KELAGUEN

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.

CHICKEN MICRONESIA

Steps:

• Drain liquid from canned pineapple into a small mixing bowl.
• Add soy sauce and ginger and stir.
• Pour the mixture into 8x8 baking dish and place chicken inside.
• turning once to coat both sides.
• Marinade for at least and hour but as long as overnight.
• Sprinkle pineapple, onion and coconut on top of chicken
• Place in oven and bake at 350 F for about an hour and a quarter.
• Serve on rice.

MICRONESIAN COCONUT CHICKEN CURRY

Steps:

• In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
• In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
• Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
• Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
• Add salt and pepper to taste.
• Serve hot with steamed rice.