Chicken Kelaguen

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Chicken Kelaguen is a bright, citrusy Chamorro dish made with finely chopped chicken, spicy peppers, and fresh coconut. This Chicken Kelaguen balances authenticity with ease by giving you some shortcuts to a great Kelaguen!

Course Appetizer

Cuisine Guamanian

Prep Time 25

Cook Time 0

Total Time 25

Servings

Calories 333kcal

Author Alexandria Drzazgowski

Ingredients

1 small rotisserie chicken (2.5lb) grilled, skin removed & deboned, chopped finely
½ medium yellow onion very finely diced (almost a paste)
4 stalks green onions chopped
5-10 pieces Donne’ peppers (I substituted Bird’s Eye Chilies) finely chopped, adjust to taste
6 tbsp fresh lemon juice
½ tsp salt more or less to taste
1 tsp lemon powder optional (if you are not using, replace with 1-2 more Tablespoons of lemon juice)
½ cup unsweetened coconut

Instructions

In a large bowl, mix the chopped 1 small rotisserie chicken (2.5lb) with ½ medium yellow onion, 4 stalks green onions, and 5-10 pieces Donne’ peppers (I substituted Bird’s Eye Chilies).
Gradually add 6 tbsp fresh lemon juice, mixing continuously until the chicken is evenly coated. Then sprinkle 1 tsp lemon powder on the chicken and stir again.
Add ½ tsp salt to taste and mix well.
Mix in the grated ½ cup unsweetened coconut in small amounts until the desired flavor and texture is reached.
While you can serve it right away, letting the kelaguen sit for a bit or refrigerate helps the flavors blend. It is usually best served with titiyas (tortilla). Enjoy!

Video

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only. Recipe researched using Guam Mama Cooks, Cooking in Pink Boots with Charlene, R&B Kitchen, Kosraen Girl Cravers.

Rotisserie Chicken: Using rotisserie chicken makes this recipe easy and convenient while still providing rich flavor and tender texture. Traditionally, the chicken is grilled for a smokier taste, so if you have time, grilling your own chicken will give the dish an even more authentic flavor. Dark meat is especially delicious because it stays juicy and flavorful.
Lemon Juice: Fresh lemon juice brightens the entire dish. Some traditional versions use calamansi instead, which has a slightly sweeter citrus flavor, but this is almost impossible to find in the US, so lemon juice + lemon powder is a great choice.
Lemon Powder: This optional ingredient boosts the citrus flavor without adding extra liquid. If you skip it, you can simply add a little more lemon juice, though the final dish may be slightly wetter.
Donne’ Peppers (or Bird’s Eye Chilies): These small peppers add the characteristic heat to the dish. Bird’s Eye chilies are a great substitute if Donne’ peppers are difficult to find. You can also use Thai chilies, habaneros, or even hot sauce depending on your spice tolerance.
Yellow Onion: VERY finely diced onion almost melts into the chicken mixture, adding savory flavor and subtle sharpness throughout the dish.
Unsweetened Coconut: Coconut adds texture and a subtle sweetness that balances the heat and acidity. Freshly grated coconut gives the most authentic flavor, but shredded unsweetened coconut works very well too. Sweetened coconut should not be used.
If possible, use grilled chicken or rotisserie chicken instead of baked or boiled chicken for a more traditional smoky flavor. Dark meat chicken tends to stay juicier and more flavorful than white meat alone.
Add the peppers gradually and taste as you go, especially if you are sensitive to spice.
Letting the kelaguen chill for at least 30 minutes before serving improves the flavor significantly, but also makes the whole thing spicier!
The finer the onion is chopped, the more evenly the flavor spreads.
Some local folks lightly cook the chicken and let the lemon juice finish cooking it, giving the kelaguen its classic tangy flavor.
You can keep the skin on the chicken if desired when dicing or take it off. It was more common to remove the skin in my resources, which is why I do so in the recipe.