Tuesday, April 21, 2015

Chicken Kelaguen Recipe

Chicken kelaguen

If you have not heard of chicken kelaguen, and cannot guess what it is and where it comes from, don’t be disappointed. I did not know also until I ‘ran into it’ by chance.

It happened in Hagåtña, the capital of Guam, in the Northern Pacific. I was on my way to see a famous monument called Latte of Freedom.
Source: The Guam Guide

The monument is in the shape of a very large cup. As you can see, you cannot really drink latte from it. Neither can you fill it up with latte and swim in it. But you can take pictures of it (which I didn't do). Anyway, on my way there I asked a girl for directions. She was not from the area so she did not know where the latte was. She was standing at the entrance to a building, selling local food. There were two piles of plastic containers, one contained chicken, the other contained shrimp. Both were finely diced, came with a tortilla and looked bland and boring. She was nice and friendly, so I bought the chicken version.

I then walked to Latte of Freedom but decided not to pay the entry fee required. Waste of money I thought since all you get is a view. I sat by the seawall to eat my chicken dish. To call it bland and boring would be an insult. It was the complete opposite, tasted fresh and packed with flavour. A really simple but delicious dish. The girl had left when I got back so I got this recipe from the internet.

10 chicken thighs (boneless and skinless)
1 medium onion, chopped
1 green onion, finely chopped
5 hot pepper (donne' sali or thai peppers)
1 cup freshly grated coconut
Juice from six medium lemons
Lemon flavored powder (if you got it, I didn’t use it)
Salt and black pepper to taste

1.   Cook the chicken (broil, pan fry, bake or cook any other way). No seasoning is needed.
2.   Once chicken is cooled, finely dice it.
3. Place in a bowl, add the rest of the ingredients and mix thoroughly. Add more seasoning, lemon or peppers if you want

Chicken kelaguen

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