Roses Chamorro Chicken Kelaguen Food

CHICKEN KELAGUEN - IN DEPTH

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.

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

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.

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.

ROSE'S CHAMORRO RED RICE

Steps:

• In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference.
• Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying.
• This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker.
• Enjoy with chamorro barbeque and finadene.

CHICKEN KELAGUEN - SIMPLE

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.

ROSE'S YUMMY CHAMORRO BARBECUE

Steps:

• In a small bowl, combine everything except the pork ribs. Mix well and set aside.
• Prepare the pork by trimming away the excess fat. Cut into sections of 4, just to make it easier while turning on grill, do not section into individual ribs!
• In a huge ziploc bag, I use the 2 gallon ones -- lay the rib sections flat in bag, pour the marinade over ribs and make sure each section is coated.
• Marinate at least 8 hours or even overnight, making sure to turn bag several times to coat meat.
• Once ready to cook, prepare charcoal grill, this is best! But you can use a gas grill too. Cook ribs until done. Let set a few minutes before cutting into rib sections and enjoy!
• This recipe can also be used on chicken parts.