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Chicken Kelaguen - III: Submitted by: British and Commonwealth Wive's Club Cookbook- Guam 1976 | Date Added: 1 Jan 2010
Listed in: Chicken

1 Chicken Fryer
1 Small Onion
2 tsp. Salt
2 Small Hot Peppers
Juice of 2-4 Lemons
1 Cup Grated Fresh Coconut

Cooking Instructions

1. Cook and bone the chicken.
2. Run the chicken through a coarse food grinder.
3. Add coconut, onion, salt, pepper and lemon juice. Note: Coconut MUST be fresh.
4. Mix well and let stand in the refrigerator for about 1 hour.

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Visitor Comments (9):

I taught Band and Choir at JFK from '87 to '91. Had many dear friends who fed us very well, Chicken Kelaguen was my favorite for any meal, or for travel to spear fishing locations. Left by: Brad McNeill (2 Aug 2016)

Left Guam in 73 for college and will always miss fiesta etc. Kelaguen is one of my favorites from home. When I first hit stateside I used sweetened shredded coconut that I then washed to remove all of the sugar. Since then I have found unsweetened coconut in Asian markets. Left by: Tina Peckens Linder (21 May 2014)

I was born in Guam and I grew up in Georgia, I get home sick when it comes around the holidays, thank god for the recipes cause now I can get a taste of home. I am a city girl at heart but I am forever a chamarita. @:-) Island girl
Left by: michelle mesa (7 Jan 2014)

i love chamorrian food verry much Left by: Gloria Llantos (15 Dec 2013)

Chopping by hand with a knife is best. A food grinder dries up the meat. Left by: tan chai (22 Oct 2013)

OMG memories. I lived between Guam and Saipan for many years. Finished school at JFK high. My brother is still there. Kelaguen and red rice. I miss it Left by: gloria Robinson) hooper (15 Jan 2013)


I lived in Guam 40 years ago and still miss the food. I had n't had any Kelaguen in years, then I did a wedding for a lovely Chamarro bride. I was in heaven, all the old tastes, I can hardly wait to make this! I just have to hunt down the fresh coconut. Left by: Rev. Theresa Sutton (11 Sep 2010)

I lived in Guam for 11 years, went to high school and college there, then taught there for 3 years. My second home........I miss this receipe so much, it is soooooooo good and now I can make it!!! Left by: Celeste De Roche (9 Jun 2010)


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