Best 7 Chicken Kelaguen Simple Recipes

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**Chicken Kelaguen: A Taste of Guam's Culinary Heritage**

Indulge in the tantalizing flavors of Chicken Kelaguen, a traditional dish from the beautiful island of Guam. This delectable dish showcases tender chicken enveloped in a rich and flavorful coconut milk sauce, infused with aromatic spices and zesty citrus. With its vibrant colors and harmonious blend of sweet, savory, and tangy notes, Chicken Kelaguen is a culinary gem that embodies the essence of Guamanian cuisine. Explore variations of this beloved dish, including the classic Chicken Kelaguen, a vegetarian version featuring tofu, and a unique twist with the addition of succulent shrimp. Each recipe offers a delightful journey through the vibrant flavors of Guam, promising an unforgettable culinary experience.

Let's cook with our recipes!

CHOPPED GRILLED CHICKEN KELAGUEN MANNOK



Chopped Grilled Chicken Kelaguen Mannok image

Provided by Guy Fieri

Categories     main-dish

Time 10h

Yield 6 to 8 servings

Number Of Ingredients 10

2 cups soy sauce
1 1/2 cups sugar cane vinegar
1 teaspoon ground black pepper
1 yellow onion, thinly sliced
2 1/2 pounds boneless chicken thighs, skin on
4 cups sliced green onions
1 cup small-diced yellow onion
1 1/2 cups fresh grated coconut
8 Thai bird's eye chile peppers, stemmed and thinly sliced
1/4 cup fresh lemon juice

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.

CHICKEN KELAGUEN



Chicken Kelaguen image

Chicken Kelaguen is an island's favorite. If you like spicy food, then you may add more red pepper flakes to your liking.

Provided by Connie "Kiyu" Guerrero

Categories     Other Side Dishes

Time 1h20m

Number Of Ingredients 8

1 pkg corn or flour tortillas
6 large chicken breast (cooked & chopped)
1 c coconut (freshly grated)
4-5 large lemon juice, fresh
1 c green onions (chopped)
1 Tbsp red hot pepper (freshly chopped)
1/4 c cilantro (finely chopped)
1 1/8 tsp salt and pepper

Steps:

  • 1. Cook (BBQ) the chicken on a hot grill until they are completely cooked. Let cooled, then chop them real fine and place in a large salad bowl
  • 2. Use a separate small bowl to mix all the other ingredients. Squeeze the lemon juice, then add salt and pepper, and red pepper flakes. Mix them all together until they all blend together.
  • 3. Add the grated coconut, and mix them well. Add the green onions, cilantro and lemon zest for garnish.
  • 4. Add 2-3 tablespoon full of chicken filling in the middle of the tortilla, then fold the sides and roll them into a burrito shape.
  • 5. Makes 5-6 servings, depending on the amount of filling for each tortillas.

TRADITIONAL CHICKEN KELEGUIN



Traditional Chicken Keleguin image

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

1 (3 pound) whole chicken
1 coconut, drained and meat grated
2 lemons, juiced
1 bunch green onions, chopped
3 tablespoons dried red pepper flakes
salt to taste

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



Chicken Kelaguen - in Depth image

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

1 cup soy sauce
1 cup lemon juice
1 large onion, finely chopped
5 hot peppers, finely chopped
1 whole broiler-fryer chicken, cut up
1 fresh coconut
lemon juice
4 green onions, finely chopped
3 hot peppers, finely chopped
4 -6 pita bread

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.

ROSE'S CHAMORRO CHICKEN KELAGUEN



Rose's Chamorro Chicken Kelaguen image

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

1 (3 -4 lb) whole chickens, split in half
1/2 cup onion, chopped
3/4 cup green onion, chopped
1/2-3/4 cup fresh lemon juice, adjust according to taste
2 teaspoons salt, adjust to taste
1/4 teaspoon Accent seasoning (optional)
2 -4 habanero peppers, chopped, adjust to your taste
3/4 cup freshly grated coconut meat, NOT THE SWEET BAKING KIND (optional)

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

CHICKEN KELAGUEN - SIMPLE



Chicken Kelaguen - Simple image

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

3 lbs broiler-fryer chickens
5 tablespoons lemon juice
3 tablespoons chopped onions
1/2 teaspoon salt
4 hot peppers
1 cup grated coconut meat

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

GUAM-STYLE CHICKEN SALAD (KELAGUEN MANNOK)



Guam-Style Chicken Salad (Kelaguen Mannok) image

Make and share this Guam-Style Chicken Salad (Kelaguen Mannok) recipe from Food.com.

Provided by Pinay0618

Categories     Chicken

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups soy sauce
1 1/2 cups cane vinegar
1 teaspoon fresh ground black pepper
1 small yellow onion, thinly sliced, plus 1 cup finely chopped
2 1/2 lbs boneless skinless chicken thighs
4 cups thinly sliced scallions
1 1/2 cups unsweetened grated coconut
1/4 cup fresh lemon juice
8 red thai bird chiles, stemmed and thinly sliced
toasted pita bread, for serving

Steps:

  • Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
  • Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Cook chicken, turning once, until just cooked through. Transfer to a cutting board and let cool; cut into 1/2" cubes and place in a large bowl. Add chopped onion, scallions, coconut, juice, and chiles, and toss to combine; let sit at room temperature for 1 hour to meld flavors. Serve with pita, if you like.

Nutrition Facts : Calories 463.7, Fat 21.4, SaturatedFat 14.1, Cholesterol 157.4, Sodium 5546, Carbohydrate 17.3, Fiber 6.3, Sugar 5.5, Protein 50.2

Tips:

  • Choose fresh ingredients: The fresher the ingredients, the better the Kelaguen will taste. Look for plump, juicy chicken, and use fresh lemon juice and coconut milk.
  • Don't overcook the chicken: Chicken should be cooked until it is just cooked through, but not dry. Overcooked chicken will be tough and chewy.
  • Use a variety of vegetables: Kelaguen is a great way to use up leftover vegetables. Try adding chopped onions, bell peppers, carrots, or celery.
  • Adjust the spiciness to your taste: If you like spicy food, add more chili peppers or cayenne pepper. If you prefer a milder dish, omit the chili peppers or use less cayenne pepper.
  • Serve immediately: Kelaguen is best served immediately after it is made. However, it can be stored in the refrigerator for up to 2 days.

Conclusion:

Chicken Kelaguen is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken, and it can be made with a variety of vegetables. Kelaguen is also a healthy dish, as it is low in fat and calories. So next time you are looking for a quick and easy meal, give Chicken Kelaguen a try.

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