Chamorro Chicken Kelaguen is more than just a dish—it’s a cherished culinary tradition that holds a special place in the hearts of the Chamorro people. This recipe boasts of tantalizing tangy flavors and a satisfying texture that leaves you craving for more.

Every family in the Chamorro community takes pride in their version of Chicken Kelaguen, recipes carefully passed down through generations like precious heirlooms. Each rendition is as unique as the family that prepares it, adding their own personal touch to this beloved recipe.

Delving into the Preparation and Ingredients

For Chicken Kelaguen, one must first cook the chicken before adding the rest of the ingredients. Although marinating the chicken is a crucial step, it’s not a substitute for cooking. Grilling the chicken is the most common and delicious method as it gives some smokiness to the dish. However, baking, boiling, or using leftover rotisserie chicken are also viable options. Once the chicken is cooked and cut, it’s then mixed with fresh onions, green onions, local hot peppers (donne), and often complemented with the addition of shredded coconut for an extra layer of flavor and texture.

Exploring the Variations of Kelaguen

Chicken Kelaguen is the star of the Kelaguen family, but the recipe is far from one-dimensional. There are several other versions of Kelaguen that use different proteins, such as beef, fish, or even shrimp, demonstrating the versatility of this dish. Each variant brings its own unique flavor profile to the table, maintaining the signature tangy kick that is the hallmark of Kelaguen.

Substitutions and Adjustments

The beauty of Chicken Kelaguen lies in its adaptability to personal tastes and preferences. If donne, the local hot pepper, is not available, it can be substituted with any other hot pepper you have on hand. If you’re looking to experiment, you can swap the chicken with a different type of meat or even tofu for a vegetarian twist. The sourness of the dish, derived from the lemon, can be adjusted to suit your taste.

Conclusion

Chicken Kelaguen is not just a dish—it’s an experience. A vibrant and flavorful delicacy that captures the essence of Chamorro cuisine in every bite. Its unique preparation method and versatility highlight the creativity and adaptability that is the cornerstone of Chamorro culinary traditions. Whether you’re a seasoned cook or a culinary novice, venturing into the world of Kelaguen offers a delightful gastronomic journey, right in the comfort of your own kitchen.

Ingredients:

Marination:

• 5-6 pieces chicken thighs, bone-in
• 1-2 cups soy sauce
• 2 lemon
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper

After cooking chicken:

• 5-6 pieces cooked chicken, chopped
• 4 lemon
• 4 red pepper, chopped
• 2-3 stalks green onions, chopped
• 1 white onion, finely diced
• 2 tbsp Pacific Red Hot paste
• 1/2 cup shredded coconut, optional

Instructions:

1. Combine all the ingredients for the marinade and mix thoroughly. Marinate the chicken overnight.
2. Set your air fryer to 380 degrees and cook the chicken for approximately 40 minutes, or until it reaches an internal temperature of at least 165 degrees Fahrenheit.
3. Allow the chicken to cool, then shred and chop it into pieces.
4. Combine the chicken, lemon, red pepper, white onion, green onions, and pacific red hot paste. Stir well. Add more if desired.
5. Chill for roughly 4 hours, or serve immediately with titiyas or rice. Enjoy!

Here’s a quick video on how I made this amazing side dish: https://youtube.com/shorts/WJPknMVRmVA?feature=share