Chicken kelaguen

[skunkyhead]

Learned of this dish while stationed on Guam. Highly addictive. The recipe on the following website is somewhat more elaborate than the dish that is traditionally served at fiestas and cookouts on the island. I don't measure, but my list is in order of most to least. Adjust it to your taste. It should be tart, fresh, and a little spicy.
My ingredient list:
1 whole grilled chicken with skin on (chopped into tiny pieces)
1 fresh, grated coconut (you can substitute dried, unsweetened, about 1 cup)
fresh lime juice, about 5 fresh limes or 1/2 cup--or start with less and work up from there (you can substitute a high quality lime juice like Nellie & Joe's Key Lime or RealLime. DO NOT get the juice in the plastic limes. Yich!)
scallions (about 1 bunch, thinly sliced)
chopped or thinly sliced boonie peppers or red Thai peppers (totally up to you and your BTU tolerance)
salt
pepper

Mix all the ingredients in a large bowl. Enjoy a 1/4 cup serving off the top, but for best flavor, let everything marry for a few hours or overnight in the fridge. Mix again before serving and make adjustments to seasonings. You can up the flavor factor and authenticity by first marinating your chicken overnight in finedene, a traditional Chamorro marinade and condiment: 1:1 soy sauce and vinegar, sliced green onions, sliced jalapeno, Thai peppers, or habanero to taste and tolerance. Save some of the sauce for drizzling on the kelaguen. Also makes an excellent marinade for grilled pork.

[NWoBHM]

Quote:BTU tolerance)

Are these British Thermal Units as in a measure of heat? Are you a Brit??

Anyroad up - looks good, I will take a closer look.......

[Lanix]

Make it Hot!!!!

[Sunset]

Man, that sounds delish. I'm gonna try that one.

Any suggestions for side dishes?