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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 (8):

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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