Entree: United States – Northern Mariana Islands — Pacific Island United States Territories – Kelaguen

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 2 lb (900 g) cooked shredded chicken (approx. from a 3 lb/1.4 kg whole chicken)
- 1 cup (80 g) fresh grated coconut
- 1/2 cup (120 ml) freshly squeezed lemon or lime juice (about 4–6 lemons/limes)
- 1 small red onion, finely diced (about 4 oz / 110 g)
- 4 green onions (scallions), thinly sliced (approx. 40 g)
- 1–3 bird's eye chiles or other hot chiles, finely chopped (to taste)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 medium tomatoes, seeded and diced (optional) (about 8 oz / 225 g)
- 12 large butter or Boston lettuce leaves, rinsed and patted dry (for wraps)
- 4 cups (about 800 g) cooked jasmine rice (from about 2 cups / 370 g dry rice)
- 2 tbsp (30 ml) neutral oil (vegetable or canola) — optional, for tossing if mixture seems dry
- 2 tbsp (30 ml) chopped fresh cilantro or parsley — optional garnish

Finadene-style sauce (optional accompaniment)
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) lemon or lime juice
- 1 small garlic clove, minced
- 1 small hot chile, finely chopped
- 1 tbsp (15 ml) vegetable oil

Instructions

Short Description:
Kelaguen is a Chamorro citrus-marinated main dish of the Northern Mariana Islands, here made with shredded chicken tossed with fresh grated coconut, scallions, red onion, and hot chiles, served with rice and lettuce for a complete meal. Bright lemon/lime and coconut give it a tart, textural island profile.

Regional Notes:
This Northern Mariana Islands version follows local kelaguen practice of combining grated fresh coconut, bold citrus, green onions, and hot peppers; it uses cooked shredded chicken (a common household variant) rather than raw seafood or beef, and is served with steamed rice and lettuce wraps typical of island family meals. The recipe also offers a simple finadene-style dipping sauce (vinegar-soy) often served alongside in the Marianas.

1. If you do not yet have cooked chicken: simmer a whole chicken or bone-in pieces in salted water with 1 bay leaf and a few peppercorns until fully cooked (about 30–40 minutes), cool slightly, remove meat and shred; reserve 2 lb (900 g) shredded for the recipe.
2. In a large mixing bowl combine the shredded chicken, grated coconut, diced red onion, sliced green onions, chopped chiles, and diced tomatoes (if using).
3. Pour the lemon or lime juice over the mixture and sprinkle with the 1 tsp (5 g) kosher salt and 1/2 tsp (1 g) black pepper; toss thoroughly so the citrus coats all ingredients. The citrus will brighten and lightly "cook" flavors; with cooked chicken, marinating develops flavor rather than safety.
4. Taste after 8–10 minutes and adjust salt or chiles. If the mixture seems dry, toss with 1–2 tbsp (15–30 ml) neutral oil to loosen.
5. Let the kelaguen rest 15–30 minutes at room temperature (or up to 1 hour refrigerated) to allow flavors to meld; do not leave longer than 2 hours at room temperature.
6. While the kelaguen rests, prepare the finadene-style sauce: whisk together vinegar, soy sauce, lemon juice, minced garlic, chopped chile, and oil in a small bowl; set aside.
7. Warm the cooked jasmine rice and arrange the lettuce leaves on a platter. When ready to serve, garnish the kelaguen with chopped cilantro or parsley if desired.
8. To serve as an entree: place a mound of warm rice on each plate, top with a generous scoop of kelaguen, and offer lettuce leaves and finadene alongside so diners can make wraps or spoon kelaguen over rice. Serve immediately.