It's off season, right? As an amateur gourmand, I'm always looking for the next great recipe. Here's the one that I love best right now:
First, a little background. My wife works with this super sweet woman who grew up in Guam. Every now and again, she brings in Chamorran (Guamanian) food she has prepared to share with my wife (and sometimes with me if it makes it home). A month ago, she brought in something called Chicken Kelaguen. I guess it's a staple in the Chamorran diet. Well, first taste
I was addicted! The preparation, once the chicken is cooked, takes no time... maybe 20 minutes and it's simple enough that even @rrthusker could make it. 
This can be eaten as an appetizer or a full blown meal... I'm eating it for breakfast, lunch and dinner (of course, not all in the same day 
).
Chicken Kelaguen
5 lbs (uncooked weight) boneless, skinless chicken (3 lbs. cooked)
3-5 green onions; diced thin (including the green stalks)
2-3 cups finely grated coconut*
1-2 cups lemon juice (my preference is lime juice)
1-2 tsp yuzu (optional; a Japanese citrus that can only be found in a Japanese market)
Salt or garlic salt to taste
* DO NOT USE DRIED COCONUT; use fresh coconut (sometimes young fresh dehusked coconut can be found in the grocery store - grate it fine; or, if you have an asian market handy, grated coconut can often be found in the frozen foods section)
Slooooooow grill the chicken so it stays moist and tender.... no seasoning. I was told it should take 3-4 hours to cook. I don't have the time or patience, so I go to Costco and get their prepackaged chicken that is leftovers from their fresh rotisserie chicken; it's about 3 lbs per package.
While you are waiting for the chicken, finely chop the green onions.
Once the chicken has cooked and cooled to room temperature, chop it fine (like you are going to make chicken salad sandwiches). Put it in a bowl. Add the green onions, coconut, and citrus juice. Mix well. Salt to taste. That's it; you're done!!
This can be eaten warm or cold. My favorite way to eat it is to warm it up to slightly above room temperature and eat it with tortilla chips and Sriracha hot sauce (any hot sauce will work). However, I have also eaten it in a salad, rolled into a burrito with salsa and stand alone.
The citrus juice acts as a preservative so it will stay good (in your fridge) for quite a few days (although it only lasts about 2 days in my fridge).
Enjoy!
First, a little background. My wife works with this super sweet woman who grew up in Guam. Every now and again, she brings in Chamorran (Guamanian) food she has prepared to share with my wife (and sometimes with me if it makes it home). A month ago, she brought in something called Chicken Kelaguen. I guess it's a staple in the Chamorran diet. Well, first taste
I was addicted! The preparation, once the chicken is cooked, takes no time... maybe 20 minutes and it's simple enough that even @rrthusker could make it. This can be eaten as an appetizer or a full blown meal... I'm eating it for breakfast, lunch and dinner (of course, not all in the same day ).Chicken Kelaguen
5 lbs (uncooked weight) boneless, skinless chicken (3 lbs. cooked)
3-5 green onions; diced thin (including the green stalks)
2-3 cups finely grated coconut*
1-2 cups lemon juice (my preference is lime juice)
1-2 tsp yuzu (optional; a Japanese citrus that can only be found in a Japanese market)
Salt or garlic salt to taste
* DO NOT USE DRIED COCONUT; use fresh coconut (sometimes young fresh dehusked coconut can be found in the grocery store - grate it fine; or, if you have an asian market handy, grated coconut can often be found in the frozen foods section)
Slooooooow grill the chicken so it stays moist and tender.... no seasoning. I was told it should take 3-4 hours to cook. I don't have the time or patience, so I go to Costco and get their prepackaged chicken that is leftovers from their fresh rotisserie chicken; it's about 3 lbs per package.
While you are waiting for the chicken, finely chop the green onions.
Once the chicken has cooked and cooled to room temperature, chop it fine (like you are going to make chicken salad sandwiches). Put it in a bowl. Add the green onions, coconut, and citrus juice. Mix well. Salt to taste. That's it; you're done!!
This can be eaten warm or cold. My favorite way to eat it is to warm it up to slightly above room temperature and eat it with tortilla chips and Sriracha hot sauce (any hot sauce will work). However, I have also eaten it in a salad, rolled into a burrito with salsa and stand alone.
The citrus juice acts as a preservative so it will stay good (in your fridge) for quite a few days (although it only lasts about 2 days in my fridge).
Enjoy!
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