Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chicken kelaguen with finadene sauce. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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.
Chicken Kelaguen With Finadene Sauce is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Chicken Kelaguen With Finadene Sauce is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken kelaguen with finadene sauce using 12 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Kelaguen With Finadene Sauce:
- Make ready Finadene Sauce
- Take 1 cup fresh squeezed lemon juice
- Make ready 1 cup soy sauce
- Make ready 1 bunch green onions, finely chopped
- Take 2 jalapeno peppers, finely chopped
- Take Chicken
- Take 3 lb chicken thighs
- Get 1 fresh coconut
- Get 1 fresh lemon juice (from approx. 4 lg. lemons)
- Make ready 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 exceptional food chicken kelaguen with finadene sauce recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
