Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken kelaguen with finadene sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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.
Chicken Kelaguen With Finadene Sauce is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. Chicken Kelaguen With Finadene Sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook 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:
- Make ready Finadene Sauce
- Get 1 cup fresh squeezed lemon juice
- Get 1 cup soy sauce
- Get 1 bunch green onions, finely chopped
- Take 2 jalapeno peppers, finely chopped
- Prepare Chicken
- Take 3 lb chicken thighs
- Make ready 1 fresh coconut
- Prepare 1 fresh lemon juice (from approx. 4 lg. lemons)
- Take 1 canned coconut milk, to taste
- Prepare 1 bunch green onions, finely chopped
- Get 1 jalapeno pepper, finely minced (adjust amount to personal preference)
Chicken kelaguen or kelaguin is Guam's chicken-lemon-and-onion salad. It's a must at Guam Chamorro or CHamoru barbeques and Guam fiestas. Smoked Chicken Kelaguen with Red Rice served with a side of Finadene sauce is what's on the menu. Something that'll fulfill your smoked tangy cravings.. . . #guam #guamanianfood #islandfood #chickenkelaguen #finadene #redrice #foodie #longbeach.
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!
While finadene stands, grind barley to a fine powder in a spice grinder. Heat a nonstick skillet over medium-high; add barley, and cook, tossing constantly, until golden brown and Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Chopped chicken, meat, or seafood prepared with lemon juice. Kelaguen's popularity is evidenced when it is served as an appetizer or as part of the salad bar in several restaurants throughout the island whether or not they specialize in local food. Our most trusted Filipino Chicken Sauce recipes.
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