Chicken Kelaguen

Chicken Kelaguen

Source: Meal Prep Manual

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 10

Total time: 2 hours, 20 minutes

INGREDIENTS

  • 1 whole chicken (4-5 lbs)
  • ½ cup lemon juice
  • ½ cup unsweetened coconut
  • 1 medium red onion, finely chopped
  • 2 small serrano peppers, finely chopped
  • 5 green onions, finely chopped
  • 1 Tbs olive oil
  • Salt and pepper to taste

DIRECTIONS

  • Preheat oven to 400 degrees F.
  • Remove giblets from chicken cavity and pat dry with paper towels.
  • Place the chicken in a baking dish, breast-side up. Drizzle with olive oil, turning to coat, and season with salt and pepper.
  • Cook for 1 hour on a lower-middle rack until golden brown and internal temperature reaches 165 degrees F. 
  • Once the chicken is cool enough to handle, tear the meat away from the bones and dice into small pieces.
  • In a shallow dish, mix together the chicken with the remaining ingredients, then cover and refrigerate for at least 1 hour.
  • Serve cold with titiyas!


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