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.
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
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 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.
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
ROSE'S CHAMORRO CHICKEN KELAGUEN
A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo.
Provided by ChamoritaMomma
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 336.2, Fat 23.4, SaturatedFat 6.7, Cholesterol 107, Sodium 878.9, Carbohydrate 4.9, Fiber 0.8, Sugar 2.2, Protein 25.8
KELAGUIN MONUK--CHICKEN & GRATED COCONUT
One of the most popular Chamorro dishes from the South Pacific, kelaguin is often served with the main meal but makes a great starter or appetizer. Found on www.chamorro.com this kelaguin recipe is a bit different from the other recipe on the site.
Provided by under12parsecs
Categories < 15 Mins
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Some people use a food processor, but REAL Chamorros wouldn't think of it!
- Remove skin from chicken and tear meat from bone. Discard bones and skin. Chop chicken into small pieces, almost fine. Place in bowl.
- Chop green onions, add to chicken mixture. Add coconut. Sprinkle liberally with lemon juice and salt. Add crushed peppers. Continue to season to taste, using salt, additional lemon juice and crushed peppers, so that no one flavor overwhelms the others.
- Serve with warm tortillas or try something untraditional, shrimp chips!
Nutrition Facts : Calories 263.2, Fat 17.3, SaturatedFat 4.9, Cholesterol 85, Sodium 86, Carbohydrate 4.8, Fiber 1.7, Sugar 1.8, Protein 22
CHICKEN KELAGUEN - SIMPLE
This is a simpler version of my other Chicken Kelaguen recipe. This particular one is from the VQ-1 Officers' Wives' Club Cookbook circa 1983.
Provided by Lovellama
Categories Very Low Carbs
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 828.8, Fat 58.1, SaturatedFat 20.6, Cholesterol 255.4, Sodium 536.6, Carbohydrate 9.7, Fiber 2.7, Sugar 4.3, Protein 65
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