Chamorro Chicken Kelaguen with Coconut Rice and Sesame Ginger Asparagus

Originating in Guam, Chamorro Chicken Kelaguen is a bright and tangy dish that combines lemony chicken with aromatic coconut rice and crisp vegetables. This version pairs the traditional chicken with fluffy coconut rice and sesame ginger asparagus for a balanced meal that’s ready in just 25 minutes.

Perfect for a quick weeknight dinner or a celebration of AAPI heritage, this recipe brings the bold flavors of the Pacific Islands to your table. The chicken is served at room temperature, making it ideal for meal prep or casual gatherings.

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Ingredients

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Sesame Ginger CrunchView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over medium-high heat. Add the basmati rice and cook, stirring constantly, until toasted, about 1-2 minutes. Stir in the shredded coconut and continue cooking until fragrant and lightly browned, 1-2 minutes. Add the coconut milk, 1 cup water, 1 teaspoon sugar and ½ teaspoon salt. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is tender and the liquid is absorbed, 18-20 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, wash and dry the produce. Peel and mince or grate the garlic. Finely chop the scallions. Quarter the lemon. Trim the asparagus if necessary.
3. Open the package of chopped chicken breast and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and season with half the minced garlic, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. If the garlic starts to burn, lower the heat and cover. Turn off the heat and transfer the chicken to a large bowl. Wipe out the pan.
4. To the bowl with the chicken, add the chopped scallions, juice from half the lemon and Korean chili flakes to taste. Stir to combine and season with salt and pepper. Set aside. Note: The chicken is traditionally served at room temperature, but you can reheat it if desired.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the asparagus and the remaining garlic. Cook, stirring occasionally, until the asparagus is tender and slightly blistered, 5-7 minutes. If the garlic starts to burn, lower the heat and add more oil. Turn off the heat and stir in the sesame ginger crunch and half the soy sauce (use all for 4 servings). The residual heat should reduce the sauce and bloom the seasoning; if not, return the pan to the heat briefly.
6. Fluff the coconut rice with a fork and stir in 1 tablespoon of butter. Taste and adjust seasoning with salt and pepper if needed. Divide the rice and asparagus between plates, placing them in separate sections. Top the rice with the chicken and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen chicken breast?

Yes, but make sure to thaw it completely and pat dry before cooking to ensure even browning.

What can I substitute for Korean chili flakes?

You can use red pepper flakes or cayenne pepper to taste, but the flavor will be slightly different.

Can I make this dish ahead of time?

Yes, the chicken is traditionally served at room temperature, so you can prepare it in advance and store it in the refrigerator. Reheat gently or serve cold.