Annie's Chamorro Kitchen: Eat Some Chicken Kaleguen & Flour Titiyas
Kelaguen and Titiyas ~ both staples on a Chamorro fiesta table. But you don’t have to be invited to a fiesta in order to enjoy these tasty dishes — they are so easy to make that you can have it anytime you get the craving!
My two daughters (ages 11 and 15) prepared the dishes; if THEY can do it, so can you!
Give my super easy recipes a try. I think you’ll like them! :)
- 1 small rotisserie chicken
- 6 stalks green onions
- 1 1/2 tablespoons lemon powder plus 3 tablespoons water (or use the juice of 1 large lemon)
- 2 teaspoons salt (more or less, to taste)
- Hot pepper, optional
- Freshly grated coconut (unsweetened), optional
- Debone the chicken; shred or cut into small pieces (I used a food processor to roughly chop the chicken).
- Thinly slice the green onions then add it to the chicken.
- Add the lemon powder, water, salt and pepper to the bowl of chicken; mix to combine. Taste; adjust seasoning if required.
- Stir in the grated coconut (optional).
- Serve with my super easy sweet flour titiyas (see recipe below) and enjoy!
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk
- 1/4 cup melted butter
- 1/4 to 1/2 cup cream of coconut (the sweet one, used for mixed drinks)
- Mix the dry ingredients together in a large mixing bowl. Add the coconut milk, melted butter, and cream of coconut (start out with 1/4 cup; increase to a total of 1/2 cup, depending on how humid your day is–more humid means less liquid). Mix together until a dough forms; knead gently to form a smooth ball of dough.
- Break off golf-ball sized pieces. Flour your rolling surface and rolling pin. Roll out the piece of dough into a flat disc (about 1/8-inch thick). Place the titiyas on a dry skillet; prick all over with a fork to prevent bubbling during the cooking process.
- Pan-fry on a dry skillet over medium-low heat for about 3-4 minutes on each side, or until the bottom begins to turn a golden brown; flip over and cook the other side until it turns a nice golden brown. For thicker titiyas, cook over low heat for 4-5 minutes on each side; the titiyas is done when you gently press down on the center and it feels somewhat firm to the touch.
- Place cooked titiyas on a plate covered with a clean kitchen towel to keep warm. Serve with my delicious chicken kelaguen. Enjoy!