Chicken Kelaguen

Chicken Kelaguen with Titiyas and Fina'denne'

This traditional Chamorro dish (from Guam and the Northern Mariana Islands) is very similar to Ceviche or Kinilaw and consists of marinated protein in lemon or lime juice with lots of coconut. Kelaguen is a very fresh dish and is a perfect addition to a summertime meal. If you don't have chicken on hand, feel free to substitute with raw sushi grade fish (like ahi tuna), cooked octopus, mushrooms or even raw steak. 

INGREDIENTS: (serves 6 people) 

For the Kelaguen:

  • 2 large grilled chicken breasts (marinated in soy sauce, garlic and calamansi juice)
  • 1/4 -1/3 cup of lemon or lime juice (1 lemon and 1 lime)
  • 1 tbs palm vinegar (tuba vinegar) (optional)
  • 3 bird's eye chilies 
  • 3-5 green onions  
  • 1 whole fresh coconut (shredded)
  • 1 tsp soy sauce 
  • 1 tsp sea salt 
  • 1 tsp ground black pepper 

For the Titiyas:

  • 3 cups all-purpose flour 
  • 1 1/4 cups coconut milk 
  • 1 tbs coconut oil 
  • 1 tsp salt
  • 1/2 tsp baking powder 

For the Fina'denne'

  • 1/2 cup soy sauce
  • 1/2 cup lemon, lime juice or tuba vinegar 
  • 3 bird's eye chilies 
  • 4-6 cherry tomatoes 
  • 4 green onions 


For the Kelaguen 

  1. Crack open the fresh coconut and scoop out the flesh and then shred it.
  2. In a large bowl, shred cold grilled chicken breasts.
  3. Chop finely bird's eye chilies and green onions.
  4. Juice the lemon and the lime in the bowl with the chicken and add the onions, chilies, vinegar, soy sauce. Mix well.
  5. Add the grated coconut to the mixture and season to taste with salt and pepper. 

For the Titiyas 

  1. In a bowl, combine flour, baking powder and salt.
  2. Add coconut milk and oil and knead until smooth.
  3. Cover the dough and let it rest for 20-30 minutes.
  4. Cut the dough into 6 equal pieces and press them in a tortilla press until they are about 3 mm thick. 
  5. Cook the pressed Titiyas in a pan or comal on medium high heat (adjusting while cooking) for a minute on each side (they should puff up a little at the end).

For the Fina'denne'

  1. In a bowl, combine soy sauce and lemon juice with finally chopped green onions, chilies, and tomatoes. 
© 2020 Julien's Kitchen. All rights reserved.
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