Chopped Grilled Chicken Kelaguen Mannok Recipes

WALDORF CHICKEN SALAD PANINI

Steps:

• Preheat the oven to 375 degrees F.
• Pat the chicken dry with paper towels. Rub the exterior and cavity liberally with the olive oil. Sprinkle with salt and pepper. Stuff the cavity with the garlic, carrots, celery stalk, lemon, onion and thyme. Tie the legs tightly with kitchen twine and fold the wing tips under the breasts. Place on a roasting rack in a deep pan and into oven. Roast until a digital read thermometer registers 165 degrees F and the juices run clear, about 1 1/2 hours. Remove and cool.
• Once cooled enough to handle, remove the meat from the bones. Shred against the grain with two forks. Cool completely.
• Whisk the mayonnaise, cream cheese and lemon juice in a large mixing bowl for about 30 seconds. Add the chicken, diced celery, grapes and apples. Toss to evenly coat. Fold in the walnuts, parsley and tarragon until thoroughly incorporated. Season with salt and pepper.
• To assemble, use a preheated panini press on the highest setting. If unavailable, bring the oven to 400 degrees F and use two cast-iron skillets to form a press.
• Cut the focaccia quarters in half with a sharp serrated knife and arrange on a prep surface. Spoon about 1 1/4 cups of the chicken salad onto each bottom half. Replace the top half. Place onto the press and crisp until the bread is golden on both sides, 3 to 5 minutes. If using skillets, place the sandwich into the bottom pan, place the second skillet bottom on top of the sandwich and crisp, flipping halfway through the cooking process.
• To serve: Remove the sandwiches from the press or oven to a prep surface. Cut in half diagonally with a sharp serrated knife and arrange on serving plates. Enjoy immediately.

KELAGUEN CHICKEN

Steps:

• Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
• Bone, and finely chop cooked chicken pieces.
• In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

TRADITIONAL CHICKEN KELEGUIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
• Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

GUAM-STYLE CHICKEN SALAD (KELAGUEN MANNOK)

Steps:

• Combine soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. Refrigerate for at least 8 hours or overnight to marinate.
• Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, heat a cast iron grill pan over medium-high heat.) Cook chicken, turning once, until just cooked through. Transfer to a cutting board and let cool; cut into 1/2" cubes and place in a large bowl. Add chopped onion, scallions, coconut, juice, and chiles, and toss to combine; let sit at room temperature for 1 hour to meld flavors. Serve with pita, if you like.