Guam-Inspired Lemon Chicken Kelaguen with Coconut Rice and Sesame Ginger Green Beans

Originating in Guam, this dish of lemony chicken with fluffy coconut rice, scallions and chilis has the perfect balance of umami and heat. It’s served with sesame ginger green beans and is ready in just 25 minutes!

Embark on a global culinary adventure without leaving your kitchen! This Chamorro Chicken Kelaguen with Coconut Rice offers unique lunch or dinner ideas that bring bold flavors and exciting new tastes to your table.

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Ingredients

0.25 cup Shredded CoconutView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

8 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 Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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

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; 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.
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 pan. Turn off heat; transfer 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 at room temperature, but feel free to heat it up before serving if you like.
5. Heat a drizzle of oil in pan used for chicken over medium-high heat. Add green beans and remaining garlic. Cook, stirring occasionally, until green beans 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 a bit 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 green beans 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, but basmati rice works best for this recipe. If using another variety, adjust the liquid and cooking time accordingly.

What can I substitute for sesame ginger crunch?

You can use a mix of toasted sesame seeds, crushed ginger snaps and a pinch of salt as a substitute.

Is this dish gluten-free?

The recipe contains soy sauce and sesame ginger crunch, which may contain gluten. Use tamari and a gluten-free crunch to make it gluten-free.