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Chamorro Chicken Kelaguen
Similar to a ceviche, this dish hails from the heart of the Northern Marianas Islands from its Spanish colonization period. Light and citrusy, it is often paired with titiyas (see Snacks).
Source: Saveur Magazine
small yellow onion, thinly sliced, plus 1 cup finely chopped
2
1?2 lb. boneless, skinless chicken thighs
4
cups thinly sliced scallions
1
1?2 cups unsweetened, grated coconut
1
?4 cup fresh lemon juice
8
red thai bird chiles, stemmed and thinly sliced
titiyas, for serving
Directions
1.
Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
2.
Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Cook chicken, turning once, until just cooked through, about 8 minutes.
3.
Transfer to a cutting board and let cool; cut into 1?2" cubes and place in a large bowl.
4.
Add chopped onion, scallions, coconut, juice, and chiles, and toss to combine; let sit at room temperature for 1 hour to meld flavors.
5.
Serve with titiyas or pair with your starch of choice.
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