Chicken with Coconut and Chillies

    (40)
    1 hour 40 min

    This is a traditional recipe from Guam. The recipe involves roasting a whole chicken, taking off the meat and mixing it with grated fresh coconut, lemon juice, spring onions and crushed chillies.


    39 people made this

    Ingredients
    Serves: 8 

    • 1 (1.35kg) whole chicken
    • 1 coconut, drained and flesh grated
    • 2 lemons, juiced
    • 1 bunch spring onions, chopped
    • 3 tablespoons crushed chillies
    • salt to taste

    Method
    Prep:25min  ›  Cook:1hr15min  ›  Ready in:1hr40min 

    1. Preheat the oven to 190 C / Gas 5. Place whole chicken into a roasting tin. Roast in the oven for 1 hour or until the leg moves easily within its socket. Remove from the oven and allow the chicken to cool slightly.
    2. Remove the skin from the chicken and discard. Tear the meat from the bones and chop into small pieces. Discard bones and place the chicken in a large bowl. Stir in spring onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and crushed chillies. Taste and adjust amounts of lemon juice, salt and crushed chillies so that one does not overwhelm the others.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (34)

    by
    19

    I was stationed in Guam almost 20 years ago and have thought about keleguin a number of times, and now thanks to Al Gore I have the internet(ha ha). Anyway the locals would use Keleguin on chicken, deer, beef, and lobster. Its an excellent flavor.  -  03 Aug 2008  (Review from Allrecipes US | Canada)

    by
    14

    Delicious! I made this with chicken breast once and a rotisserie chicken another time. Both were great. We ate it over coconut rice, but it can be eaten cold as a chicken salad or warm.  -  07 Apr 2008  (Review from Allrecipes US | Canada)

    by
    13

    I've lived on Guam my whole life and this is definitely a traditional dish made as is, and of course delicious. Now living California, it can be difficult to get a fresh coconut, not to mention the fact that I don't have the old school coconut grater my mom used, thus making it a chore to grate a fresh coconut. Of course you must use a FRESH coconut to get that wonderful authentic flavor. I usually make this dish for my husband without the coconut, store-bought whole roasted chicken(to save time), and with minced scallions OR chives. Sometimes I chop fresh baby spinach and add to the dish to give more color and nutrition. I absolutely LOVE kelaguen.. whether it's beef, deer, fish, or EVEN SPAM. Yes, I said spam. Man, I miss home...  -  20 Dec 2009  (Review from Allrecipes US | Canada)

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