Ingredients:

1 3-4 lb. Broiler-fryer chicken, cut into pieces OR 2.5 –3 lbs boneless, skinless chicken parts, seasoned with salt and pepper, then grilled (preferably over charcoal); after cooking, discard bones and skin, coarsely mince the meat.

2-3 cups freshly grated coconut (frozen fresh coconut can be substituted – if you can’t find either, omit it, do not substitute with bagged coconut).
See below for our fun of opening the coconuts!

1 cup chopped green onions

½ - 1 cup of fresh lemon, lime, calamansi or dayap juice (we only used ½ cup lemon)

thai bird chilli peppers or scotch bonnet chilli peppers, finely chopped (start with 6 and work your way up)

Directions:

Put all the ingredients in a bowl, mix them up, adjust the acid – is it not lemony enough for you? Add more. Adjust the heat – is it not spicy enough? You know what to do. Salt and pepper to taste.

Kelaguen is served either cold or at room temperature. You can eat it as is, or wrapped in a warm corn or flour tortilla, or the local version, titiyas (see below) with a little finadene (see recipe) on the side.

Note from site: you can find frozen grated coconut (look for something that says ‘niug’ not ‘buko’ if you come across a brand from the phillippines) in most asian/indian stores.

Original Recipe from:
http://scentofgreenbananas.blogspot.com/2004/07/imbb-6-kelaguen-mannok.html

OUR Rating:
Groceries expense reasonable
Easy to make (except for opening and shredding the coconut, although fun!)
4 out of 5

Would we make again?
Yes. Would make a great pot-luck dish or buffet dish (we think it would be good without the coconuts too if you can’t find any)

OUR FUN OPENING THE COCONUTS!!!

Putting holes in the coconut to drain it.

Draining the coconut

Yes - there is a coconut in the bag! They say this is the easiest way to open it. Throw it on to some concrete!


Recipe for titiyas (we didn’t make this one as we didn’t find the harina de mais, however we are posting it so we can make it in the future – sounds yummy)
Most chamorros do not make their own titiyas, they can be bought at many supermarkets and village markets, made fresh daily in small batches by various local individuals. If you have harina de maís, however, you might be tempted to try making your own, as it is very simple and they are very tasty. Dissolve ½ teaspoon of salt into one cup of lukewarm water in a bowl. slowly add a cup of harina de maís until a soft dough is formed. let dough sit for 10 minutes. Pull off a piece of dough and roll into a ball slightly larger than a golf ball, then place it between two sheets of wax paper or some clingfilm (to prevent it from sticking). Flatten with a rolling pin to form a thin pancake. (i just use a shallow bowl and press downwards). Peel off top layer of wax paper or clingfilm, use bottom layer to transfer dough to your hand (exposed side towards palm). peel off second layer. Slap that sucker down on a lightly greased hot griddle or charcoal grill, cook until lightly browned. turn over, brown other side. Serve warm with lots of butter, or top with a white cheese and broil, or fill with kelaguen. these do not keep long, so only make as many as you can consume in one meal (often more than you think!).