Rose's Chamorro Chicken Kelaguen |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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A Chamorro favorite, especially at fiestas and barbeques!! Similar to a tangy grilled chicken salad; but with no mayo. Ingredients:
1 (3 -4 lb) whole chickens, split in half |
1/2 cup onion, chopped |
3/4 cup green onion, chopped |
1/2-3/4 cup fresh lemon juice, adjust according to taste |
2 teaspoons salt, adjust to taste |
1/4 teaspoon accent seasoning (optional) |
2 -4 habanero peppers, chopped, adjust to your taste |
3/4 cup freshly grated coconut meat, not the sweet baking kind (optional) |
Directions:
1. Prepare the bbq grill, either gas or charcoal. Lightly salt the split chicken. Grill the chicken until just done; do not overcook! Set aside to cool completely. Debone the chicken and then chop coarsely.
2. Combine the rest of the ingredients in a large bowl and mix thoroughly. Adjust lemon juice and salt according to your taste. This can be eaten right away with warm corn tortillas. This dish is typically served as a side dish at chamorro fiestas and barbeques.
3. The traditional way adds fresh shredded coconut (NOT the baking kind). I prefer not to add it just for personal taste.
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