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Nutrition Facts
Serving Size 1 (676g) Recipe makes 4 servings
Calories 1125
Calories from Fat 620		(55%)
Amount Per Serving		%DV
	Total Fat 68.9g	106%
	Saturated Fat 39.5g	197%
	Monounsaturated Fat 15.9g
	Polyunsaturated Fat 8.3g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 4534mg		188%
Potassium 1489mg		42%
Total Carbohydrate 71.2g		23%
	Dietary Fiber 13.3g	53%
	Sugars 16.2g
Protein 61.8g		123%
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Chicken Kelaguen - in Depth

Recipe #178417 | 1 day | 1 day prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Lovellama
Jul 19, 2006

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.

SERVES 4 -6 (change servings and units)

Ingredients

Finidini Sauce

1 cup soy sauce
1 cup lemon juice
1 large onion, finely chopped
5 hot peppers, finely chopped

Chicken

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

Directions

1
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.
2
Marinate the chicken in the Finidini sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
3
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.
4
Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
5
Serve warm on or in pita bread.

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Featured Reviews for This Recipe

From: Sib #2

On Jan 11, 2009

0 people found this review helpful

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From: Chef Nasus

On Sep 14, 2008

THIS is true Chicken Kelaguen. Boonie peppers would have been the kicker over the top.

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From: Kathy!!

On Aug 22, 2007

This is exactly how I make Chicken Keleguen except that I don't squeeze out the coconut milk. I learned this dish while we were living on Guam and I took a home ec. class at GW High School. We always used red hot Thai peppers, never green but I have since had to use what I can find. Also you may need to add a bit of salt if you aren't serving it with finidini. I usually serve as a salad rather than in a wrap or pita. Fun to see this posted. Thanks.

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From: Sophia Foley

On Sep 5, 2007

Hafa! Kelaguen is the best thing for sure...we love making this, you can buy unsweetened grated coconut at uwajimaya or other asian stores if you're in a hurry this is so good if you use lots of lime we also just marinate the chicken in lime salt and pepper and barbeque it until the chicken is just barely done! good job...serve with chammorro tortillas