Lemony Chamorro Chicken Kelaguen with Coconut Rice and Sesame Ginger Asparagus

Transport your taste buds to the Pacific Islands with this vibrant Chamorro Chicken Kelaguen. Originating from Guam, this dish features tender chicken brightened with fresh lemon, scallions and a hint of chili heat. It’s served over fragrant coconut rice that’s perfectly fluffy and subtly sweet.

Alongside, we’ve got crisp asparagus and green beans tossed with a savory sesame ginger crunch. The entire meal comes together in just 25 minutes, making it an ideal choice for a quick yet exotic dinner. Get ready for a burst of umami and citrus in every bite!

Log in to save recipes and build weekly shopping lists.

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

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 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 drizzle of oil in a small pot over medium-high heat. Add the rice and cook, stirring constantly, until toasted, 1-2 minutes. Stir in the shredded coconut and cook until fragrant and lightly browned, 1-2 minutes.
2. 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.
3. While the rice cooks, prepare the aromatics: peel and mince the garlic, finely chop the scallions and quarter the lemon. Trim the green beans if needed.
4. Open the package of chopped chicken and drain any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken, half the 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 the pan. Transfer the chicken to a large bowl and wipe out the pan.
5. To the bowl with the chicken, add the scallions, juice from half the lemon and Korean chili flakes to taste. Stir to combine and season with salt and pepper. Set aside. (The chicken is traditionally served at room temperature, but you can reheat it if preferred.)
6. Heat a drizzle of oil in the same pan over medium-high heat. Add the green beans and remaining garlic. Cook, stirring occasionally, until the beans are 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. The residual heat should reduce the sauce slightly; if not, return the pan to low heat briefly.
7. Fluff the rice with a fork and stir in 1 tablespoon of butter. Season with salt and pepper to taste. Divide the rice and green beans between plates. Top the rice with the chicken mixture and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ