Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts
- 1 cup freshly squeezed lemon juice
- 1 cup freshly grated coconut
- 1/2 cup chopped green onions
- 1/2 cup chopped white onions
- 1/4 cup chopped fresh cilantro
- 2 tbsp soy sauce
- 2 tbsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Cutting board
- Sharp knife
- Grater
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until cooked through.
3. Allow the chicken to cool, then chop it into small pieces and place it in a large mixing bowl.
4. Add the lemon juice, grated coconut, green onions, white onions, cilantro, soy sauce, red pepper flakes, salt, and pepper to the bowl.
5. Mix all the ingredients together until the chicken is well coated with the other ingredients.
6. Taste and adjust seasoning as needed.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
8. Serve cold or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use chicken thighs instead of chicken breasts.
- If you can't find freshly grated coconut, you can use unsweetened shredded coconut instead.
Variations:
- You can add diced tomatoes or cucumber for a refreshing twist.
- You can use lime juice instead of lemon juice.
- You can add more or less red pepper flakes depending on how spicy you like it.
Tips and tricks:
- Make sure to use freshly squeezed lemon juice for the best flavor.
- Toast the grated coconut in a dry pan for a few minutes to bring out its nutty flavor.
- Use a sharp knife to chop the chicken into small pieces for a better texture.
Storage instructions:
Store the chicken kelaguen in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold, but you can reheat it in the microwave or on the stove if desired.
Presentation ideas:
Serve the chicken kelaguen on a platter with some fresh cilantro leaves and lime wedges for garnish.
Garnishes:
Fresh cilantro leaves and lime wedges.
Pairings:
This dish pairs well with rice and grilled vegetables.
Suggested side dishes:
- Steamed rice
- Grilled eggplant
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken kelaguen is too dry, add more lemon juice or soy sauce.
- If it's too salty, add more grated coconut or green onions to balance it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it's safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Chicken kelaguen is a traditional dish from the Chamorro culture of Guam and the Northern Mariana Islands.
Flavor profiles:
This dish is tangy, spicy, and nutty with a hint of sweetness from the coconut.
Serving suggestions:
Serve the chicken kelaguen as an appetizer or as a main dish with rice and vegetables.
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Region: Chamorro