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