Entree: Micronesia – Northern Culinary Region – Kelaguen (Chopped grilled meat marinated with citrus, fresh coconut, onions, and hot pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 30 min

Total 45 min

Ingredients

- 1 lb (454 g) cooked boneless chicken, shredded or finely chopped (such as chicken thigh)
- 3 tbsp (45 ml) fresh lime juice
- 1/3 cup (80 ml) grated fresh coconut
- 1 small red onion, thinly sliced
- 2 green onions, thinly sliced
- 1–2 bird’s eye chilies, finely minced (to taste)
- 2 tbsp (8 g) chopped fresh cilantro
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 tbsp (15 ml) neutral oil (optional, for extra gloss)
- Lettuce leaves or warm coconut tortillas for serving (optional)

Instructions

1. If not already cooked, grill or roast bone-in chicken seasoned lightly with salt, then cool and remove skin and bones; shred or finely chop to total about 1 lb (454 g) usable meat.
2. In a large bowl combine lime juice, grated coconut, sliced red and green onions, minced chilies, cilantro, salt, pepper, and the optional oil; toss to mix.
3. Add the shredded chicken to the bowl and mix thoroughly so the citrus and coconut coat the meat.
4. Taste and adjust salt or chile heat; let the kelaguen rest 15–30 minutes in the refrigerator to meld flavors, then serve chilled or at room temperature wrapped in lettuce or with tortillas.