Delightful Low Carb Chicken with Coconut – Kelaguen
This dish came out of nowhere and I hadn’t expected it to be so savoury and light, it’s low carb chicken with coconut. Also known as Kelaguen in Guam. It’s coconut paired with a protein, most often raw fish or seafood that “cooks” in the acidity of the citrus. Kinda like ceviche with coconut! With this particular recipe, the chicken is already cooked so no worrying about eating it raw. (I do want to try this in future!) You can eat it as a side dish, a salad or a main course it’s quite versatile. One serving is 8.89g net carbs most definitely low carb and you can squeeze it in if you’re keto! (I plan out my macros if I know this dish is on the horizon!) This is one of these dishes that you’re thinking…are you sure? That’s weird! No, seriously…really weird! Well, I thought the same thing and now it’s on my list of fave meals to make.
What’s also great about this dish is that with it being winter, it’s nice to have something fresh.
One of the main stars of this dish is fresh grated coconut.
I doubt if this works with dried unsweetened coconut, definitely not the sweetened coconut. Every time I’ve made it, I’ve gone through the fun of cracking into a coconut, drinking it’s juice and grating away. If you’re not sure how to go about chiseling into a coconut, check out how I crack into a fresh coconut.
The second main star in this wonderful chicken coconut dish is of course….chicken!
I’m a little lazy in that, I just pick up a Costco rotisserie chicken, break it down and shred all the meat. I will include the skin and cut it into thin strips. I don’t always break down the wings (that’s called a snack!). I then pop the carcass in the freezer for chicken broth another day. You can really make this dish shine if you had a BBQ/grilled chicken and cooked it yourself. When I first tried this dish, my friend cooked the chicken on his BBQ on coals. It had this wonderful smokey flavour that added extra dimension.
Here’s the rest of the other ingredients that make this dish:
Aside from the chicken and coconut, there’s green onions, salt and normally there’s hot green peppers in it but since I was bringing this particular dish to a potluck, I used roasted red pepper for extra dimension (not sure how to roast a red pepper? I will be doing a technique Tuesday on this soon.) and last but not least…freshly squeezed lemon juice. A note about the lemon juice, if you’re going to eat it right away, one lemon will do. BUT! It’s best if you add the juice of two lemons and let it sit in the fridge for a few hours to let the flavours co-mingle. It’s really easy to put together. The difficulty comes in cracking open and grating the coconut. There’s also the time in breaking down and shredding the chicken. It’s been quite the rage at the potlucks I bring it to!
What I found that works well is to layer the ingredients, mix…then add the lemon juice, salt to taste then mix again. It’s best to refrigerate for at least two hours.
You may want to add some salt and perhaps pepper to taste. The salt balances out the boldness of the citrus flavours.
A side dish or a small meal, it is yummy!
Enjoy this ketogenic Kelaguen or low carb coconut chicken!
- 1 Whole (792g) Roasted or Rotisserie Whole Chicken, broken down and shredded
- 1 Fresh Coconut (360g) Shredded
- 2oz Lemon Juice (2 medium lemons)
- 3 Green Onion Bunches chopped
- Roasted Chopped Red Pepper
- Layer all ingredients into a bowl
- Mix well
- Let refrigerate for at least an hour.