Best 5 Roses Chamorro Chicken Kelaguen Recipes

Embark on a culinary journey to the heart of Guam with Roses Chamorro Chicken and Kelaguen, two delectable dishes that capture the essence of the island's rich culinary traditions. Roses Chamorro Chicken, a vibrant and flavorful dish, tantalizes the taste buds with tender chicken marinated in a savory blend of soy sauce, garlic, onions, and a hint of achote oil, giving it a vibrant reddish-orange hue. Kelaguen, a staple in Chamorro cuisine, presents a unique combination of textures and flavors. This refreshing salad features shredded chicken or beef tossed in a tangy dressing made from lemon juice, coconut milk, onions, peppers, and spices, resulting in a harmonious balance of tangy, spicy, and savory notes. Both dishes offer a delightful exploration of Guam's culinary heritage and are sure to leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN KELAGUIN (GUAMANIAN SPICY CHICKEN)

Chicken Kelaguin (Guamanian Spicy Chicken) image

This recipe is one of my favorites. In Guam the chicken is normally grilled over a wood fire. I usually cook it over charcoal, but I have used boiled and rotrissere chicken with good results.

Provided by J. White Harris

Categories Poultry Appetizers

Time 55m

Number Of Ingredients 6

Ingredients

2-3 lb. whole chicken fryer
1 small onion, chopped
6 small hot peppers, chopped (or less, to taste)
1/2 c lemon or lime juice (i use lime juice)
1 Tbsp salt
1 c grated fresh coconut (optional)

Steps:

1. Cut chicken in half and sprinkle with salt. place in a broiler pan or over charcoal. Cook for 20 minutes. Turn over and cook until done but still juicy.
2. Remove chicken from bone and chop.
3. Mix all ingredients in a bowl. Taste and adjust seasonings, don't skimp on the salt. Chill at least one hour. Serve with tortillas or crackers.

ROSE'S CHAMORRO RED RICE

Rose's Chamorro Red Rice image

Make and share this Rose's Chamorro Red Rice recipe from Food.com.

Provided by ChamoritaMomma

Categories Short Grain Rice

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

5 cups short-grain rice, Calrose rice is preferred
5 1/2 cups water
4 tablespoons vegetable oil or 4 tablespoons bacon grease
1 (1/3 ounce) package achiote powder, I use Mama Cita's brand, can be found at any Asian market
2 (1 1/2 ounce) packages sazon goya with coriander and annatto
1 (1 1/2 ounce) package Goya ham seasoning
1/4-1/2 cup onion, chopped
1 1/2 teaspoons garlic powder
1 teaspoon salt, may need more according to taste
1/2 teaspoon black pepper
1/4 teaspoon Accent seasoning

Steps:

In a bowl, wash the rice until the water runs clear. Transfer to a rice cooker pot that's at least a 10 cup cooker. In a separate bowl; combine the rest of ingredients. Making sure to combine the seasonings until dissolved and the achiote powder is well mixed. Taste a bit and adjust the salt and seasonings according to your taste preference.
Pour over the rice in the cooker and stir well to combine. Press button to cook; halfway through cooking time, stir to combine the ingredients thoroughly. Let cooking time finish. Let sit a few minutes before enjoying.
This can also be cooked on the stovetop. Bring the rice to a full boil, stir, cover with a lid and lower heat to about med-low. Continue cooking for about 20-30 minutes. Make sure to keep an eye on it as not to burn. That's why I prefer the rice cooker.
Enjoy with chamorro barbeque and finadene.

ROSE'S YUMMY CHAMORRO BARBECUE

Rose's Yummy Chamorro Barbecue image

This recipe is a traditional island favorite. It's usually served during village fiestas with red rice and various other sides; but my family enjoys it any time. Enjoy!!

Provided by ChamoritaMomma

Categories < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 pork rib rack
1 cup white vinegar
1/2 cup soy sauce
1 whole onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons black pepper
1/4 teaspoon Accent seasoning

Steps:

In a small bowl, combine everything except the pork ribs. Mix well and set aside.
Prepare the pork by trimming away the excess fat. Cut into sections of 4, just to make it easier while turning on grill, do not section into individual ribs!
In a huge ziploc bag, I use the 2 gallon ones -- lay the rib sections flat in bag, pour the marinade over ribs and make sure each section is coated.
Marinate at least 8 hours or even overnight, making sure to turn bag several times to coat meat.
Once ready to cook, prepare charcoal grill, this is best! But you can use a gas grill too. Cook ribs until done. Let set a few minutes before cutting into rib sections and enjoy!
This recipe can also be used on chicken parts.

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

Ingredients

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.

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

Ingredients

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

Tips:

Choose the right chicken: For the best results, use a whole chicken that is about 3 pounds. You can also use chicken breasts or thighs, but you may need to adjust the cooking time.
Use a flavorful marinade: The marinade is what gives the chicken its delicious flavor. Be sure to use a marinade that is made with flavorful ingredients, such as garlic, onion, and spices.
Cook the chicken thoroughly: Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the temperature of the chicken by inserting a meat thermometer into the thickest part of the breast.
Serve the chicken with your favorite sides: Roses chamorro chicken is a delicious and versatile dish that can be served with a variety of sides. Some popular sides include rice, beans, and vegetables.

Conclusion:

Roses chamorro chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful marinade and tender chicken, this dish is sure to please everyone at your table. So next time you're looking for a new chicken recipe, give roses chamorro chicken a try. You won't be disappointed!