A traditional CHamoru staple that’s standard on Guam, hen kelaguen (in CHamoru, kelaguen månnok) is a dish whose attraction lies in its skilled steadiness of acquainted flavors: tangy citrus, fiery pink chiles, and the creamy consolation of grated coconut. Whereas unseasoned, grilled hen is used as the bottom of this recipe from author Larkin Fegurgur Clark, take into account it an entry level for experimentation—kelaguen will also be made with different proteins, together with fish, beef, venison, and even Spam. On this recipe, chances are you’ll substitute the meat from a complete rotisserie hen for freshly-grilled, protecting in thoughts that you could be want to regulate the quantity of lemon juice and coconut to steadiness the moisture degree; you’ll additionally lose the smokiness that lends the normal grilled model it’s complexity.
On Guam, hen for kelaguen is grilled about 80 % of the way in which, then citrus juice or lemon powder is added to complete “cooking” the meat to completion, very similar to fish proteins are denatured in Latin American ceviche. Within the curiosity of meals security, Clark suggests grilling the hen till it’s totally cooked via. And eventually, kelaguen is a dish that Guamanians prefer to get inventive with, typically including minced onions or bell peppers; be happy to taste-test and experiment as you go alongside to make this dish your individual. It may be eaten by itself, or alongside heat white rice or titiyas (CHamorru evenly sweetened flour-and-coconut-milk tortillas). Whereas the dish could also be served instantly after assembling, its flavors will enhance after a couple of hours or perhaps a day or two within the fridge.
Featured in: “Finding Comfort—and a Connection to My CHamoru Heritage—in Chicken Kelaguen.”
Hen Kelaguen
On the island of Guam, whis vibrant, versatile CHamoru dish is a fixture of the household desk.
Substances
- One 4½-lb. hen, minimize into 6 items, pores and skin eliminated
- 2 tbsp. extra-virgin olive oil (non-obligatory)
- 1 cup recent lemon juice
- ½ cups finely chopped scallions, plus 1 Tbsp. thinly sliced, for garnish
- 4 small pink hen’s eye chiles, seeded and minced (1 Tbsp.)
- 1½–2 cups (6¾–9 oz.) freshly grated or frozen, thawed coconut or substitute dried, grated, unsweetened coconut, plus extra to style
- 1 tsp. kosher salt
- White rice or CHamorru titiyas, for serving (non-obligatory)
Directions
- Put together a charcoal grill to cook dinner over medium-high warmth.
- Rub the hen items throughout with the olive oil then switch to the grill and cook dinner, turning sometimes, till evenly charred throughout and cooked via, about 25 minutes. Switch to a clear, heatproof dish and put aside to chill barely.
- When the hen is cool sufficient to deal with, finely shred the meat (you must have about 5 cups); discard the bones. Switch the hen to a non-reactive bowl, then stir within the lemon juice, scallions, and chiles to mix. Fold in 1½ cups grated coconut to mix. The hen ought to stay moist and fluffy, neither drowned in marinade nor overladen with coconut. If needed, add extra coconut, ¼ at a time and as much as 2 cups, to attain the right consistency. Season to style with salt, then switch to a big serving dish, cowl, and refrigerate for at the least 1 and as much as 24 hours.
- Garnish the kelaguen with thinly sliced scallions and serve at room temperature with scorching white rice or with heat Chamorro titiyas, if desired. Retailer leftovers for as much as 3 days.
