This is a traditional Guam recipe for Chicken Keleguin (Keleguin Mannok). I hope you like it and enjoy.

Traditional Chicken Keleguin

(3 pound) whole chicken

coconut,

lemons, juiced

green onions, chopped

red pepper flakes

salt

Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. 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.


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 green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.


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.

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...

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.

This recipe is traditional chicken keleguen from the island of Guam. please try it I promise you will love it!!!

A small flexible knife will do wonders for getting the meat out of the coconut's curved shell. Thought the ingredients looked like an odd mix but i was in the mood to be adventurous. The recipe was delicious. Really interesting mix of flavors and the coconut added a wonderful crunch. I'll probably make it again but it may take me a while to work up the nerve to deal with a coconut again.

Had a coconut and tried this recipe out. Delicious. Entire family enjoyed it. Definitely a keeper.

Made this for one night of our church's first missions conference. Everyone loved it! The flavor was extremely unusual and good.

Great recipe. I made it using a store bought roasted chicken when I needed something fast. Everyone loved it.

I wanted to like this dish but I must have done something wrong. I used a young coconut because that's all they had at the store and the coconut flavor was overpowered by the lemons. I think my cooking ability ends at preparing fresh coconut!

traditional chicken keleguin

Prep Time: 25 minutes

Cook Time: 1 hours, 15 minutes

Total: 1 hours, 40 minutes

Servings: 8

Cost: $1.82 /serving

Author : CINNAMON_75

Ingredients

Instructions

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