Ingredients with Measurements:
- 1 lb boneless chicken thighs, cooked and shredded
- 1 cup fresh lemon juice
- 1 cup fresh coconut milk
- 1/2 cup green onions, chopped
- 1/2 cup white onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh red chili peppers, chopped
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the cooked and shredded chicken thighs, lemon juice, and coconut milk. Mix well.
2. Add the chopped green onions, white onions, cilantro, and red chili peppers to the mixing bowl. Mix well.
3. Season with salt and pepper to taste.
4. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless chicken breasts or pork.
- Lemon juice can be substituted with lime juice.
- Coconut milk can be substituted with coconut cream or coconut water.
- Red chili peppers can be substituted with jalapeno peppers or habanero peppers.
Variations:
- Add diced tomatoes or cucumbers for a refreshing twist.
- Use fish instead of chicken for a seafood version.
- Add grated coconut for a more traditional Chamorro kelaguen.
Tips and tricks:
- Use fresh ingredients for the best flavor.
- Adjust the amount of lemon juice and coconut milk to your liking.
- Be careful when handling hot peppers, wear gloves if necessary.
Storage instructions:
- Store leftover kelaguen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Kelaguen is best served cold or at room temperature. If you must reheat, do so gently in a microwave or on the stovetop.
Presentation ideas:
- Serve kelaguen on a bed of lettuce or cabbage leaves.
- Garnish with additional chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
- Grated coconut
Pairings:
- Rice
- Corn tortillas
- Taro chips
Suggested side dishes:
- Red rice
- Finadene sauce
- Lumpia
Troubleshooting advice:
- If the kelaguen is too sour, add more coconut milk.
- If the kelaguen is too spicy, reduce the amount of chili peppers.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure chicken is cooked to an internal temperature of 165°F.
Food history:
- Kelaguen is a traditional Chamorro dish from the Mariana Islands in the western Pacific Ocean.
Flavor profiles:
- Tangy, spicy, and creamy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Guamanian