Entree: Micronesia – National Cuisine – Kelaguen (Chopped and marinated)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

- 1 lb (454 g) cooked chicken breast, chopped into small pieces
- 1/3 cup (80 ml) fresh lemon or lime juice (about 2–3 lemons or limes)
- 1/2 cup (40 g) freshly grated coconut
- 1 small red onion, finely diced (about 3 oz / 85 g)
- 4 green onions (scallions), thinly sliced (about 2 oz / 55 g)
- 1–2 bird's eye chiles, finely chopped (approx. 2–4 g) or 1 jalapeño, finely chopped (about 15 g), adjust to taste
- 1/4 cup (15 g) chopped fresh cilantro (optional)
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil (optional, to help toss)

Instructions

1. If starting with raw chicken breasts: grill, broil, or poach until cooked through (internal temperature 165°F / 74°C). Let cool slightly and chop the meat very finely (bite-sized pieces). If using pre-cooked chicken, ensure it is finely chopped.
2. In a large bowl, combine the chopped chicken and fresh citrus juice; stir and let sit 5 minutes so the citrus begins to flavor the meat. Add the grated coconut, diced red onion, sliced green onions, chopped chiles, cilantro (if using), salt, and pepper. Toss well (add the oil if using), taste and adjust seasoning. Let the kelaguen rest 10–15 minutes at room temperature to meld flavors, then serve immediately.