Recipe by JOAN_EIDSON
"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!"
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1 (3 pound)
whole chicken, cut into pieces
grated fresh coconut
hot chile pepper, minced
I grilled the chicken over hot coals instead of broiling it. It tastes even better.
My family is from Guam and this is not kelaguen to me. The chicken should only be barbecued after being marinated in soy sauce, lemon, garlic and onions. After it has been grilled and finely cut, then you flavor it with green onions, salt, lemon, red pepper (i like it spicy) and coconut. I usually cut out the coconut when I make it for myself. This is great if you are watching your weight!
Brings back memories of Guam! Now all I need is a finadene sauce recipe...and the Guamanian tortillas ...I'll have a mini-fiesta! Delicious!
My husband is from guam. This nothing like the other Kelaguen, I have ever tasted. Cheap immation of the original.
I am Guamanian so kelaguen is present at any family reunion we have. i love it. but my family adds green onions and red chili pepper flakes and we dont use the coconut. i think its better this way. serve with Chamorro style red rice and finadene and any meat of your choice and you've got the average Chamorro meal
Although grilled on a barbecue is best, chicken roasted on a spit at the local supermarket isn't all that bad, either. I also use chopped green onion for essential flavor and color.
I would love to see more recipes from Guam
I'm lazy so I broil boneless/skinless chicken thighs for this dish. Adding sliced scallions makes for a tastier dish, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 522
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