Chicken Kelaguin

This recipe is from Holiday Cookbook, a Home Economics book, an old book-printed in 1970. It was submitted by a nun who did missionary work on a Pacific Island. The timing does not include the 3 hours for marinating. The original recipe calls for Spanish peppers, so you may adapt to what your family prefers. Easy, now enjoy the tropical breeze!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 3  cups coconut, fresh and shredded
• 4  cups  cooked barbecued chicken, diced
• 1⁄4 cup onion, chopped
• 1⁄4 cup lemon juice
• 1⁄16 teaspoon salt (optional)
• 1  jalapeno pepper, seeded and chopped
• 1⁄4 cup green pepper, optional for garnish

Directions

1. Remove excess juice from the shredded coconut by firmly squeezing; add coconut to chicken.
2. Add onion, lemon juice, salt, and pepper.
3. If the mixture seems too dry, add either more lemon juice or water, depending upon your family's preferences concerning lemon.
4. Marinate for 3 hours.
5. Garnish with green pepper.