Chamorro Chicken Kelaguen with Coconut Rice and Sesame Ginger Broccoli

Originating in Guam, Chamorro Chicken Kelaguen is a vibrant dish that perfectly balances bright citrus, savory umami and a touch of heat. This version pairs the lemony chicken with fluffy coconut rice and crisp-tender broccoli tossed in a sesame ginger crunch. It’s a quick and satisfying weeknight dinner that transports your taste buds to the Pacific Islands.

The key to this dish is the kelaguen-style preparation: cooked chicken is tossed with fresh lemon juice, scallions and Korean chili flakes, creating a refreshing and zesty flavor profile. Served at room temperature or warmed, it’s incredibly versatile. The coconut rice adds a creamy sweetness, while the broccoli provides a crunchy, savory counterpoint. Ready in just 25 minutes, this meal is perfect for celebrating AAPI heritage month or any night you crave bold, exotic flavors.

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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

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 BroccoliView 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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a large drizzle of oil in a small pot over medium-high heat. Add rice; cook, stirring constantly, until toasted, 1-2 minutes. Stir in shredded coconut; continue to cook, stirring constantly, until coconut is fragrant and starts to brown, 1-2 minutes. Stir in coconut milk, 1 cup water, 1 tsp sugar and ½ tsp salt. Bring to a boil; cover and reduce heat to low. Simmer until rice is tender and liquid has absorbed, 18-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Peel and mince or grate garlic. Finely chop scallions. Quarter lemon. Trim green beans if necessary. Cut broccoli into small florets.
3. Open package of chicken and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with half the garlic, salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. If garlic starts to burn, lower the heat and cover. Turn off heat; transfer chicken to a large bowl. Wipe out pan.
4. To bowl with chicken, add scallions, juice from half the lemon and chili flakes to taste. Stir to combine; season with salt and pepper. Set aside until ready to serve. The chicken is traditionally served room temperature, but feel free to heat it up before serving if you like.
5. Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add green beans, broccoli and remaining garlic. Cook, stirring occasionally, until vegetables are tender and slightly blistered, 5-7 minutes. If garlic starts to burn, lower the heat and add more oil. Turn off heat; stir in sesame ginger crunch and half the soy sauce. The residual heat from the pan should reduce the soy sauce and bloom the seasoning. If not, return the pan to the heat to cook it down to your preference.
6. Fluff rice with a fork. Stir in 1 TBSP butter. Taste and season with salt and pepper if necessary. Divide rice and vegetables between plates in separate sections. Top rice with chicken and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, jasmine or long-grain white rice can be substituted for basmati. Adjust cooking time and liquid according to package directions.

What can I use instead of Korean chili flakes?

Crushed red pepper flakes or cayenne pepper can be used, but start with a smaller amount as they are spicier.

Can I make this dish ahead of time?

Absolutely! The chicken kelaguen can be prepared a day in advance and refrigerated. Serve at room temperature or reheat gently. The rice and vegetables are best made fresh.