Ingredientes para Chicken Kelaguen In Depth
- 1/4 cup soy sauce
- 1/4 cup + 2 tablespoons fresh lemon juice
- 1/2 cup finely chopped red onion
- 2-4 Thai chilies (for marinade), 1-2 Thai chilies (optional, for mixture), finely minced
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 fresh coconut (yielding approximately 2 cups grated meat and 1/2 cup fresh coconut milk)
- 1/4 cup chopped green onions
- Pita bread (optional, for serving)
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Cómo preparar Chicken Kelaguen In Depth
- In a medium bowl, whisk together 1/4 cup soy sauce and 2 tablespoons lemon juice.
- Add 1/2 cup finely chopped red onion and 2-4 Thai chilies, finely minced (wear gloves!). Adjust chili quantity to your spice preference.
- Cover and refrigerate for at least 2 days, or up to 4, to allow the flavors to meld.
- Marinate 1.5 lbs boneless, skinless chicken breasts in the finadene sauce overnight in the refrigerator.
- Preheat grill or broiler. Grill or broil chicken, basting frequently with the marinade, until cooked through (about 6-8 minutes per side).
- Let the chicken cool completely. Once cool, debone and shred the chicken.
- Crack open one fresh coconut. Discard the coconut water.
- Grate the coconut meat, aiming for about 2 cups of grated coconut.
- Squeeze the grated coconut using your hands over a bowl to extract approximately 1/2 cup of coconut milk.
- Mix the coconut milk with 1/4 cup of fresh lemon juice. Refrigerate until ready to use.
- In a large bowl, combine the shredded chicken, 1/4 cup chopped green onions, 1-2 finely minced Thai chilies (optional, wear gloves!), and the grated coconut.
- Gently fold in the chilled coconut milk and lemon juice mixture. Mix well to combine.
- Serve warm or at room temperature. Enjoy the Chicken Kelaguen on its own or in pita bread!
Nutrition Information (Approximate per serving)
Sodium
188 g
Sugar
65g
Fat
197g
Carbs
23g
