On Guam, chicken for kelaguen is grilled about 80 percent of the way, then citrus juice or lemon powder is added to finish “cooking” the meat to completion, much like fish proteins are denatured in Latin American ceviche. In the interest of food safety, Clark suggests grilling the chicken until it is fully cooked through. And finally, kelaguen is a dish that Guamanians like to get creative with, sometimes adding minced onions or bell peppers; feel free to taste-test and experiment as you go along to make this dish your own. It can be eaten on its own, or alongside warm white rice or titiyas (CHamorru lightly sweetened flour-and-coconut-milk tortillas). While the dish may be served immediately after assembling, its flavors will improve after a few hours or even a day or two in the fridge.
A classic CHamoru staple that’s popular on Guam, chicken kelaguen (in CHamoru, kelaguen månnok) is a dish whose appeal lies in its expert balance of familiar flavors: tangy citrus, fiery red chiles, and the creamy comfort of grated coconut. While unseasoned, grilled chicken is used as the base of this recipe from writer Larkin Fegurgur Clark, consider it an entry point for experimentation—kelaguen can also be made with other proteins, including fish, beef, venison, and even Spam. In this recipe, you may substitute the meat from a whole rotisserie chicken for freshly-grilled, keeping in mind that you may need to adjust the amount of lemon juice and coconut to balance the moisture level; you’ll also lose the smokiness that lends the traditional grilled version it’s complexity.
3. Add the lemon powder, water, salt and pepper to the bowl of chicken; mix to combine. Taste; adjust seasoning if required.
1. Mix the dry ingredients together in a large mixing bowl. Add the coconut milk, melted butter, and cream of coconut (start out with 1/4 cup; increase to a total of 1/2 cup, depending on how humid your day is–more humid means less liquid). Mix together until a dough forms; knead gently to form a smooth ball of dough.
My two daughters (ages 11 and 15) prepared the dishes pictured in the photos below; if THEY can do it, so can you!
3. Pan-fry on a dry skillet over medium-low heat for about 3-4 minutes on each side, or until the bottom begins to turn a golden brown; flip over and cook the other side until it turns a nice golden brown. For thicker titiyas, cook over low heat for 4-5 minutes on each side; the titiyas is done when you gently press down on the center and it feels somewhat firm to the touch.
Kelaguen and Titiyas ~ both staples on a Chamorro fiesta table. But you don’t have to be invited to a fiesta in order to enjoy these tasty dishes — they are so easy to make that you can have it anytime you get the craving!
How long does raw chicken last in the fridge?
FAQ
Can you freeze chicken Kelaguen?
What is chicken Kelaguen made of?
How long does cooked chicken last in the fridge?
Cooked chicken is good in the fridge for up to four days. After that, it should be frozen or thrown away. Cooked chicken has a far lower likelihood of developing bacteria but it still can make you sick if you wait too long to eat, even when it’s stored in the fridge. The USDA recommends you eat chicken within four days of cooking it.
Can chicken be refrigerated?
The USDA notes that while refrigeration slows bacterial growth, it does not stop it. Once the chicken is cooked and cooled, refrigerate it within 2 hours of sitting at room temperature. Store leftover chicken in an airtight container in the refrigerator (at 40 F or less). Be sure to label the container with the date and contents.
How long does rotisserie chicken last?
Rotisserie chicken can last in the fridge for three to four days, according to the USDA. The same applies if you cooked the chicken yourself and regardless of whether you roasted, broiled, baked or fried it. In other words: Don’t expect any type of chicken you cooked on Sunday to be OK by Thursday.
Can kelaguen be made with fish?
While unseasoned, grilled chicken is used as the base of this recipe from writer Larkin Fegurgur Clark, consider it an entry point for experimentation—kelaguen can also be made with other proteins, including fish, beef, venison, and even Spam.