Micronesian Chicken Recipes

CHICKEN KELAGUEN

Chicken Kelaguen image

Chicken kelaguen is a popular healthy dish from Micronesia that is dressed with finadene sauce and typically served with tortillas.

Provided by Vera Abitbol

Time 25m

Number Of Ingredients 12

Ingredients

4 boneless chicken thighs ((with skin))
½ lb fresh coconut (, coarsely grated)
3 scallions (, finely chopped)
4 red and/or green chili peppers
½ cup fresh lemon juice
4 small tortillas (, heated on the grill)
Juice of 2 lemons and their zest
3 tablespoons white vinegar
½ cup soy sauce
3 scallions (, chopped)
3 red and/or green hot peppers
A few cherry tomatoes (, sliced)

Steps:

Marinate the chicken in half the lemon juice and scallion.
Grill the chicken thighs on the barbecue for about 8 minutes on each side.
Remove the skin and cut into small pieces.
Mix with coconut, onions, lemon juice, and chilies.
Add salt and pepper
Serve with tortillas.
12 hours (or more) before eating the sauce, combine all ingredients and refrigerate.

MICRONESIAN COCONUT CHICKEN CURRY

Micronesian Coconut Chicken Curry image

The combination of curry, coconut milk, ginger, garlic and all the vegetables was both sweet and spicy in the best imaginable way. The country's people are descended from the indigenous people, Melanesians, Filipino and Polynesian ancestors. As such, cuisine in this country reflects Spanish, Malay and Chinese cultures. Posted for ZWT7. Found in http://whatscookinginyourworld.blogspot.com/2011/03/day-111-micronesia-coconut-chicken.html

Provided by Artandkitchen

Categories Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken, cut to pieces (I used boneless, skinless chicken thighs)
2 -3 potatoes, quartered
2 -3 carrots, cut into small pieces
1 big red bell pepper, cut into 1x1 cubes
1 big green bell pepper, cut into 1x1 cubes
2 medium onions, chopped
1 garlic clove, minced
1 tablespoon ginger, chopped
2 cups coconut milk (I used light and added a little extra)
2 -3 tablespoons curry powder
1 teaspoon chili powder (optional) or 1 teaspoon minced chili (optional)
4 tablespoons cooking oil
salt and pepper

Steps:

In a frying pan, fry the cut chicken until light brown. Next, fry potatoes and carrots, then set aside.
In a sauce pan, saute garlic, onions and ginger in cooking oil for 2 minutes.
Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
Add potatoes, carrots, red and green bell peppers and continue to simmer for another 5 minutes or until soft.
Add salt and pepper to taste.
Serve hot with steamed rice.

Nutrition Facts : Calories 1045.5, Fat 55.7, SaturatedFat 29.8, Cholesterol 85, Sodium 167.3, Carbohydrate 112.8, Fiber 7.2, Sugar 83.7, Protein 27.2

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