Entree: Guam – Kelaguen (Chopped)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 45 min

Ingredients

- 1.5 lb (680 g) boneless skinless chicken thighs, cooked and finely chopped
- 1/2 cup (40 g) fresh grated coconut
- 1/3 cup (80 ml) fresh lemon or lime juice (from about 2–3 limes)
- 3 tbsp (45 ml) soy sauce (optional, for depth)
- 1 small red onion, finely chopped, about 1/2 cup (80 g)
- 3 green onions (scallions), thinly sliced
- 1–2 small bird's-eye chiles or 1 jalapeño, seeded and finely chopped (adjust to taste)
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Lettuce leaves for serving

Instructions

1. If not already cooked, grill or boil the thighs until fully cooked (internal temp 165°F / 74°C). Let cool slightly and chop very finely or shred by hand into small pieces; place in a large mixing bowl.
2. Add the grated coconut, chopped red onion, sliced green onions, chopped chiles, and cilantro to the chicken and toss to combine.
3. Pour the lemon or lime juice and soy sauce (if using) over the chicken mixture; season with salt and pepper. Toss thoroughly so the citrus and seasonings coat the chicken and coconut.
4. Taste and adjust: add more citrus for brightness, more chiles for heat, or more salt as needed. The lemon cooks the onions slightly and melds flavors; let sit at least 15–30 minutes.
5. Chill kelaguen for at least 30 minutes to allow flavors to develop, or serve immediately at room temperature on lettuce leaves as a main course.
6. Store covered in the refrigerator up to 2 days; consume cold or at room temperature. Re-toss before serving to redistribute juices.