Chicken Kelaguen
You can use a fresh coconut for this recipe, using the milk and meat or get those items separately.
Ingredients
Finadene Sauce
1/2 cup white vinegar or 1/2 cup lemon juice
1 cup soy sauce
2 green onions, thinly sliced or 1 small white onion, finely chopped
3 - 5 small minced hot peppers
Chicken
1 whole chicken, uncooked
Small red chiles (birds eye), diced/sliced thin
Shredded coconut, fresh
1/4 c. Coconut milk
1/4 c. Lemon Juice
Instructions
Make sauce, let sit for one day.
Marinate chicken in sauce for 24-48 hours.
Roast or grill chicken until cooked, basting with the sauce as needed.
Let chicken cool, then debone and shred/mince.
Add the green onions, peppers, and coconut meat to the chicken.
Mix the coconut milk and lemon juice into the chicken, stirring well.
Serve with extra finadene sauce and titiyas.
Finadene Sauce
1/2 cup white vinegar or 1/2 cup lemon juice
1 cup soy sauce
2 green onions, thinly sliced or 1 small white onion, finely chopped
3 - 5 small minced hot peppers
Chicken
1 whole chicken, uncooked
Small red chiles (birds eye), diced/sliced thin
Shredded coconut, fresh
1/4 c. Coconut milk
1/4 c. Lemon Juice
Recipe Notes
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