Entree: United States – Pacific Island United States Territories – Kelaguen

Serving Size: 6

Approximate Time

Prep 25 min

Cook 18 min

Additional 30 min

Total 1 hr

Ingredients

- 2 lb (900 g) cooked chicken, shredded (about 4 cups) — rotisserie or poached then shredded
- 1 cup (80 g) fresh grated coconut (packed) — or freshly grated from 1 small coconut
- 3/4 cup (180 ml) fresh lemon juice (about 4–5 lemons)
- 1 tsp (5 g) lemon zest (optional)
- 1 small white onion, very finely chopped, about 4 oz (115 g)
- 6 green onions (scallions), thinly sliced, approx. 3 oz (85 g)
- 1–2 small hot chiles (bird's eye/Thai or local hot pepper), minced, to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 3 cups (555 g) cooked long-grain white rice (about 1 cup/185 g uncooked) — to serve
- 12 corn or flour tortillas, warmed — to serve
Optional quick finadene (Chamorro pepper sauce) to drizzle:
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 ml) water
- 1 small hot chile, minced
- 1 green onion, minced

Instructions

Short Description:
Kelaguen is a Chamorro citrus-marinated main-course salad featuring shredded chicken tossed with fresh grated coconut, green onions, hot chiles, and bright lemon juice, served with steamed rice and warm tortillas for a complete meal.

Regional Notes:
This Guam (Chamorro) version uses lemon juice as the primary "cooking" agent and fresh grated coconut, hallmarks of Chamorro kelaguen. Unlike generic ceviche-style dishes, kelaguen blends grated coconut and green onions and is typically eaten with rice or tortillas rather than on its own as a seafood raw-cure appetizer.

1. If you do not have cooked chicken, poach 3 boneless skinless chicken breasts (about 2 lb/900 g raw) in a pot of simmering water with a pinch of salt for 15–18 minutes until cooked through. Drain, let cool slightly, and shred with two forks. Alternatively, shred rotisserie chicken and skip to step 2.
2. In a large nonreactive bowl, combine the shredded chicken, grated coconut, finely chopped white onion, sliced green onions, and minced hot chile.
3. Pour the lemon juice over the mixture and add lemon zest if using. Toss thoroughly so the citrus coats all ingredients. The lemon juice will mildly "cook" and brighten the onion and chicken.
4. Season with kosher salt and black pepper. Taste and adjust acidity and salt — add more lemon or salt as desired. Stir in chopped cilantro if using.
5. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow flavors to meld. (Kelaguen is traditionally served slightly chilled or at room temperature.)
6. Meanwhile, prepare the optional finadene: whisk together soy sauce, white vinegar, water, minced chile, and minced green onion in a small bowl. Set aside.
7. Warm tortillas and reheat or steam rice if needed. To serve as a main course, spoon 1/2 to 3/4 cup kelaguen per plate over or alongside 1/2 cup cooked rice, with warmed tortillas on the side for wrapping. Drizzle a little finadene at the table if desired.
8. Serve immediately. Leftover kelaguen keeps covered in the refrigerator for up to 24 hours; coconut and citrus flavors intensify with time.