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
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.
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
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!
Provided by JOAN_EIDSON
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 815 calories, Carbohydrate 6.7 g, Cholesterol 255.4 mg, Fat 58 g, Fiber 2.1 g, Protein 64.3 g, SaturatedFat 20.6 g, Sodium 1987.6 mg, Sugar 2.6 g
CHICKEN KELAGUIN
This recipe is from Holiday Cookbook, a Home Economics book, an old book-printed in 1970. It was submitted by a nun who did missionary work on a Pacific Island. The timing does not include the 3 hours for marinating. The original recipe calls for Spanish peppers, so you may adapt to what your family prefers. Easy, now enjoy the tropical breeze!
Provided by WiGal
Categories Chicken
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove excess juice from the shredded coconut by firmly squeezing; add coconut to chicken.
- Add onion, lemon juice, salt, and pepper.
- If the mixture seems too dry, add either more lemon juice or water, depending upon your family's preferences concerning lemon.
- Marinate for 3 hours.
- Garnish with green pepper.
Nutrition Facts : Calories 443.8, Fat 33.7, SaturatedFat 26, Cholesterol 70, Sodium 86.2, Carbohydrate 12, Fiber 7.2, Sugar 3.9, Protein 26.4
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