While the Chicken Kelaguen — a dish from Guam — is traditionally made with a fresh coconut, I substituted shaved or shredded coconut and some pure coconut water with the same results.
Ingredients:
Finadene Sauce:
1 cup soy sauce
1 cup lemon juice
1 large onion, finely chopped
5 hot peppers, finely chopped (wear gloves to avoid burning on hands)
For the Chicken:
1 whole broiler-fryer chicken, cut up
1 fresh coconut
lemon juice
4 green onions, finely chopped
3 hot peppers, finely chopped
4 -6 pita bread
Directions:
- Mix soy sauce with lemon juice. Add finely chopped onion and peppers. 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.
- Open the coconut and discard the liquid inside. Grate the coconut meat. After the coconut is grated, pick it up in your hands and squeeze it over a bowl to collect the milk. Mix the milk with an equal amount of lemon juice and chill.
- Mix the green onions, peppers, and coconut meat to the chicken. Slowly mix the coconut milk and lemon juice into the chicken, stirring well.
- Serve warm on or in Naan or pita bread.
- Serve with chilled sweet cucumber salad to offset the bite.
