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!