Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, chicken kelaguen with finadene sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Chicken Kelaguen With Finadene Sauce is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Chicken Kelaguen With Finadene Sauce is something which I have loved my whole life. They’re fine and they look fantastic.
Chicken Kelaguen With Finadene Sauce I was introduced to this unusual Guamanian dish (pronounced KILL-a-gwen) by my brother's wife, whose mother is from Guam. If you don't like the tart tanginess of lemons, which I LOVE, you can tone it down a bit by increasing the coconut milk and decreasing the lemon juice. Kelaguen is a common dish of Chamorro dinners.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken kelaguen with finadene sauce using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Kelaguen With Finadene Sauce:
- Get Finadene Sauce
- Get 1 cup fresh squeezed lemon juice
- Get 1 cup soy sauce
- Prepare 1 bunch green onions, finely chopped
- Get 2 jalapeno peppers, finely chopped
- Take Chicken
- Make ready 3 lb chicken thighs
- Take 1 fresh coconut
- Make ready 1 fresh lemon juice (from approx. 4 lg. lemons)
- Take 1 canned coconut milk, to taste
- Get 1 bunch green onions, finely chopped
- Make ready 1 jalapeno pepper, finely minced (adjust amount to personal preference)
Let sit a few days in the refrigerator to let the flavors blend. Marinate the chicken in the Finadene sauce overnight. Grill/broil the chicken, basting with the sauce. After it is done, cool the chicken, debone and shred it.
Instructions to make Chicken Kelaguen With Finadene Sauce:
- Mix together the Finadene sauce ingredients and let sit in the refrigerator for 24 hours for the flavors to blend.
- Marinate the chicken in the Finadene sauce overnight. Broil chicken, basting with the sauce, until done. Cool, debone and shred. NOTE: Tastes best when the chicken is cooked on a BBQ grill, to get a bit of char on it, but you can broil in your oven if necessary.
- Drain the liquid from the coconut and save. Grate the coconut meat in a food processor. Squeeze the milk from the shredded coconut into a bowl.
- Mix the coconut milk with an equal amount of lemon juice and chill. Don't try substituting dried packaged shredded coconut. Only works with FRESH coconut.
- NOTE: For this amount of chicken, I use 3/4 cup of fresh squeezed lemon juice and an equal amount of coconut milk; as 1 coconut won't generally give you that much coconut milk, add canned coconut milk and adjust the lemon to your taste.
- Toss together the green onions, grated coconut, jalapenos and shredded chicken. Slowly stir in the coconut milk & lemon juice mixture, stirring well.
- Serve warm over rice or in pita bread.
- NOTE: I particularly love this as a cold chicken salad! I increase the amount of the lemon juice & coconut milk dressing and mix the finished Kelaguen with an equal amount of wild rice. Chill and enjoy. Very refreshing!
Open the coconut and discard the liquid inside. My family is from Guam and this is not kelaguen to me. The chicken should only be barbecued after being marinated in soy sauce, lemon, garlic and onions. After it has been grilled and finely cut, then you flavor it with green onions, salt, lemon, red pepper (i like it spicy) and coconut. I usually cut out the coconut when I make it for myself.
So that’s going to wrap this up for this special food chicken kelaguen with finadene sauce recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
