Chicken Kelaguen - in Depth
photo by Pikake21
- Ready In:
- 25hrs
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
-
Finadene 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
- 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.
Questions & Replies
-
Hi! I have so many questions and hope you can help!!! If I am using an already cooked rotisserie chicken- I am not marinating this in anything right? So no need to make the finidene sauce? I am not using a coconut, so I have canned coconut milk and a bag of unsweetened shredded coconut- how much of this do I use and how much of lemon goes into my shredded chicken? Thank you.
Reviews
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Very nice recipe. No need to marinate the chicken overnight prior to putting this together though...either way works fine. A faster way is to buy a cooked/roasted whole chicken from Safeway (or other supermarket, if available). The best way to enjoy is during a fiesta with red rice, lumpia, pancit, chicken adobo, and bonelos aga! Hmmm...
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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 ;)
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This is better the next day than it is the day it is prepared. The chicken really absorbs all of the flavors if you throw it in the fridge overnight. I crave this dish all the time, and since my friend (who would usually make it for me) has moved away, I wasn't sure that I could reproduce it myself! Grating that coconut was a headache, since we don't have the "easy" traditional graters that we hav back on the island. Also, there was little milk to squeeze out of the meat, so I used another can of coconut milk which turned out perfectly. After running out of lemon juice, I finished off with lime juice..and miraculously it turned out WONDERFUL! Thank you so much Lovellama for posting this recipe on here!
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RECIPE SUBMITTED BY
Lovellama
United States