Chicken Kelaguen & 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 pictured in the photos below; if THEY can do it, so can you!
Give my super easy recipes a try. I think you’ll like them! 🙂
Annie’s Chicken Kelaguen
- 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
1. Debone the chicken; shred or cut into small pieces (I used a food processor to roughly chop the chicken).
2. Thinly slice the green onions then add it to the chicken.
3. Add the lemon powder, water, salt and pepper to the bowl of chicken; mix to combine. Taste; adjust seasoning if required.
4. Stir in the grated coconut (optional).
5. Serve with my super easy sweet flour titiyas (see recipe below) and enjoy!
Annie’s Sweet Flour Titiyas
- 3 cups all purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup coconut milk (see note below)
- 1/4 cup melted butter
- 1/4 to 1/2 cup cream of coconut (the sweet one, used for mixed drinks)
(see note below)
NOTE: If you don’t find or have any cream of coconut, just increase the coconut milk to 1 cup, and add 1/2 cup white granulated sugar. Follow the rest of the instructions below.
This is what the can of cream of coconut looks like. This is incredibly sweet so you do not need to add more sugar. Cream of Coconut is NOT the same as coconut cream (thick coconut milk).
1. 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.
2. 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.
3. 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.
4. Place cooked titiyas on a plate covered with a clean kitchen towel to keep warm. Serve with my delicious chicken kelaguen. Enjoy!
What kind of hot pepper you use ?
You can use any kind that you like or is available.
Tastes just like I remembered both titiyas and kelaguen, when I lived in SanAntoinio village back in ’75. Awesome thanks Annie.
Hafa Adai thank u for the pacific reciepts man because im coming from Aurora Colorado and ive been wanting some of my island food lol
Hafa Adai, neighbor! (I’m in the Springs) 🙂
So glad you’re able to make some of our island delicacies now. Stop by again soon.
Do you have a cookbook already? Where can we buy it.
Not yet. 🙂
Can regular sugar be substituted for the cream of coconut?
Yes, use the same amount of sugar (1/4 – 1/2 cup), more if you like it sweeter.
Hi Annie, what would u say is the shelf life for kelaguen if it’s kept in the fridge right after making???
You mean you’re not devouring it immediately? LOL just kidding. I’d say between 3-4 days. Keep it in an airtight container, or tightly wrapped with plastic wrap.
I lived on Guam for a total of 10 years. Was at Andersen. During cookouts we had this scrumptious meal. I remember the skin was slightly charred from the barbcue method many used to cook it. They also chopped it with the chicken. Do you recommend doing that with your recipe?
Oh, absolutely! Freshly grilled chicken for kelaguen is the best, in my opinion! Just season the chicken with salt and pepper then grill it. Chop it up as you mentioned, the add the rest of the ingredients.
I did that tonight…made the chicken, achote rice and titiyas. your recipes are perfect! And of course the fenidene sauce! Yum yum.
Nice! Sounds like the perfect meal. Happy you liked it all. 🙂
thank you for the recipe
I had forgotten it in 40 years but still have fond memories of this dish and many others I enjoyed on beautiful Guam
Alfred we may have been there around the same time. I was at Anderson from 83 to 87. Absolutely loved it there. My buddy and I would swim / snorkel from Merizo to Cocos looking for tiger cowries then take the ferry back and hit the farmers market for the best food I have ever had.
Annie as someone mentioned above…I would LOVE to get my hands on a cook book from your kitchen.
Can I use regular lemon for the Kelaguen ?
Yes, you can.
Yes fresh lemon is what I always use.
I agree. Fresh is always best, in my opinion.
Can I make the kelaguen the night before? Does it spoil easily?
Yes, making it the night before is fine, as long as you keep it refrigerated until it’s time to serve. If you think you’ll keep it sitting out for a long period, I suggest putting the bowl/container of kelaguen inside of a larger container filled with ice.
Hi, I’m making these recipes for International Food day at my church. How much do they make?
Also for the titiyas can you use self rising flour and omit the salt and baking powder?
These recipes might be enough for 15-29 people, depending on how much each person takes of each one. If you’re making this for a large gathering, I’d recommend at least doubling both recipes.
Thank you very much. I couldn’t find coconut for the Kelaguen but got dried shaved coconut. Im planning on using self rising flour for the titiyas. Will see how it turns out.
Dried coconut (unsweetened) is perfectly fine. How’d the titiyas turn out for you?
You are awesome !
Sharing our culture through our local
Dishes is a pleasure. Thanks for stopping by.
Good Evening from Houston Texas ☺️. I followed the measurements and it when so good but i was hoping that it will taste sweet. How can make this sweet titiyas with out ruining the dough. Thank you
Just add more sugar to the mixture.
Thank for posting the Chicken Kelaguen. I love this. What is the red stuff mixed with the chicken?
Its hot pepper.
Hello 8) Can you tell me how many flour titiyas this batch makes approximately?
I don’t have an exact amount since it varies depending on size. This recipe will make enough titiyas to go with my kelaguen recipe, so enough for about 8-10 servings.
Hafa Adai, Annie.
Do you have a recipe for manha tatiyas?
Hafa Adai, Kiomi! I don’t have a recipe posted yet, but I will soon.
Since I don’t have access to a fresh coconut here in Germany can I use the store bought one in the baking section??
Never had Chamorro food (that I knew of) I was station in Hawaii, and had lot’s of Hawaiian food, since I’m Filipina I truly enjoy the island food. Indeed our food are so similar with different names seems like, I always luv the island food/Asian Cuisine that’s why I specialized in them. Thank you so sharing ma’am.
No, do not use the sweetened coconut used for baking. You use unsweetened coconut flakes for this, or you can omit the coconut altogether.
Due to allergies with coconut milk Can whole milk be used instead of coconut milk/cream? If so, how much? I’ve made a few meals using your recipies & they wereawsome.
Yes, you can use whole milk instead of the coconut milk and cream of coconut. Use the same amount of whole milk instead of the other liquids in my recipe.
Thanks so much Ms. Annie. My children are so looking forward to chicken kelaguen & titiyas for today. Have a wonderful day & god bless you always
Thanks! Let me know how it turns out. Oh, I forgot to mention in my other reply that you should add some sugar to the mixture since you won’t be using the sweet cream of coconut. I think 1/4 cup will do.
Hello Auntie Annie-
I was looking for a kelaguin recipe with measurements for a friend. This one is perfect. I was taught how to make it from my “aunties” on the island. I cook it old school, a little of this and a little of that. Lol. My dad was stationed there while in the navy. One of my aunties used to wrap hers in rice wrap, the kind that the Vietnamese use to make spring rolls.
Do you have a recipe for pickled papaya and spicy daygu? I figure it’s easier to ask. Lol.
Hi, Benita! I don’t have a recipe posted (yet) for pickled papaya, but I’ll add it soon. I have a recipe already posted that includes daigu.
This is so awesome. I wish we have a Guamanian restaurant in Chicago. I’m Filipino and I can’t believe we have so much in common not only in food recipes using cane vinegar but also the names for the food..we have manok..and you have manuk. We also have potu..but we call it puto..we have sweet rice desserts…like the soupy,.coconut, sticky dumpling soup desert. Thank you for sharing your recipes. Happy fiesta.
Our cultures so so very similar, aren’t they? 🙂
Thanks for stopping by. Come back again soon!
Hafa adai Auntie Annie! I can’t believe I found a site recipe for my favorite foods! WHile I still have many more to try, I have made for my family and eaten many of these (especially kelaguen and finadene). Thanks to my great grandparents and grandparents and now you, there are many more foods and recipes for me to try out. I can’t wait to try everything.
-Palomo and Taitano Grandchild
Hafa Adai! I’m glad you stumbled upon my website! Stop by again soon
Omg…..I love kelaguen! My step dad was from Guam….I loved his home cooking! Ty!
Antie Ann you’re kitchen is awesome.
Acosta Family Fort Leonard Wood, MO
Thanks for stopping by! Come back again soon. 🙂
Have u used Almond flour instead of regular flour? I love tatiyas but I have allergies when using regular flour. Thank you
Hi Josie. I’m experimenting with a gluten-free blend. If it turns out good, I’ll be sharing it.
don’t people use corn too?
Yes, corn titiyas (or tortillas) go great with chicken Kelaguen too.
Thanks Annie for your reply! I tried gluten free flour with almond flour it turned out to cripy lol! but I will try gluten free flour with coconut flour! I will let u know!
Hafa Adai! I grew up in Saipan and missed Chamorro food so much before I found your website. I made chicken kelaguen and titiyas for my husband to get a taste of real island food, and now he’s hooked! I made another batch for my work’s international potluck, and didn’t have any left to take home. Thanks for sharing the recipes and giving me back a taste of home!
Hafa adai, Kai! I’m glad you found my “kitchen!”
Yummy!! I will make my own. TY!!
Hi, Shirley! Let me know how it turns out.
Hafa Adai, I came across your page today, and I feel so empowered to cook Chamorro food. I can’t wait to try these recipes out.
Hafa adai, Angela! I’m glad you found me!
Unfortunately, I don’t have cream of coconut. How much sugar would I need to make it sweet? Would I need to use the whole can of coconut milk since the recipe calls for 3/4 coconut milk and 1/4 cup cream of coconut?
Nadiya, use 1 cup of coconut milk and 1/4 cup of sugar.
Annie, a great way to press the titiyas: use two large plates and a plasitic bag (like a produce bag from the grocery) slit down the sides, cover the plate with the plastic, put your dough ball on the plastic; fold the other half of the plastic onto the top of the ball and place the other plate (backside) on the ball and press (hard and in the middle of the plate as well. A great trick my mexicana friends taught me! try it doll its great! 2nd generation-Debbie
Hello Debbie! Thanks for your comment. Yes, I flatten titiyas that way too sometimes. I also use a tortilla press. The photos in my recipe are of my children learning to make titiyas using a rolling pin. Thanks again, and stop by again soon!
Thank you so much for your recipes, I am third generation and most of my family has passed and i want to instill the traditions and culture and cuisine of my heritage. This had brought me back to when i was young and having family cook outs. I will be making these dishes for my kids and wanting to pass it on to their kids as well. Thank you!
You’re welcome, Trevor! I’m glad you’re passing on our culture and heritage to your children–doing so through our traditional food is great way to do it. Drop by again soon!
I will!!! thank you again!
OMG! Your recipe for Titiyas is AMAZING!!! It came out so delicious and was so easy to make! Thank you so much for posting your recipes!
Hafa Adai, Michele! I’m so happy to hear that you liked my titiyas recipe! Stop by again soon! 🙂
Hi, if I am not able to find Cream of Coconut, can I use the canned coconut milk?
Yes, you can, but you must also add sugar to sweeten the Titiyas.
[…] before -cooking up several batches of island-style coconut tityas (tortillas). They are eaten with chicken kelaguen-another island favorite. I BBQ’d the chicken at camp and made the kelaguen there. It was a […]
I haven’t tried your “sweet” flour titiyas yet. Did you inadvertently missed one ingredient to make it sweet? If so, how much sugar should I add?
Alejandro, I use 1/4 to 1/2 cup cream of coconut (the one used for mixed drinks) in my recipe to sweeten the titiyas. Creamof Coconut, which is used in mixed drinks like pina colada, is incredibly sweet. This is what the can of cream of coconut looks like. This is incredibly sweet so you do not need to add more sugar. Cream of Coconut is NOT the same as coconut cream (thick coconut milk).
These titiyas aren’t the sweet ones found in the mom and pop stores is it? I made them tonight with the 1/2 cup of coconut cream but they came out dry and only a little sweet. The mom and pop store ones always felt “cakey” and sweet. Maybe I need to use less flour?
These are indeed sweet, but if you like it sweeter, add more sugar. The dough will be a bit sticky. Do not be tempted to add more flour or else it will for sure turn out dry.
Just made flour titiyas and and forgot how relaxing it is to made food from home! My kids are calling it Guam bread! Thanks for the recipe! I may add a little sugar next time since I like it sweet!
Hi Esther! Thank you for trying my recipe! As for adding sugar, did you use Cream of Coconut when you made it? I use 1/4 to 1/2 cup cream of coconut (the one used for mixed drinks) in my recipe to sweeten the titiyas. Cream of Coconut, which is used in mixed drinks like pina colada, is incredibly sweet so you don’t need to add more sugar.
This is what the can of cream of coconut looks like. Cream of Coconut is NOT the same as coconut cream (thick coconut milk).
No didn’t have a can on hand but I will use it the next time I make them!
Great! Let me know how it turns out the next time you make it, and if it’s sweet enough for you with the addition of the cream of coconut. 🙂
Thank you! Chad Pokrywka is our next door neighbor and his telling me about your website! My husband was in the Air Force we where stationed in Guam 2 times so I do love the food! Yeah i also teach the new commers to make lumpia and the chicken kelaguen by the way I’m a Filipina so some of the recipe of Chamorro and Flilipino is they same…. I can’t wait to visit Guam next year my Daughter is now staioned there…I also have some relatives and friends there! I love Guam Island ..
Thanks you for sharing the recipe I’m going to try this Titiyas I never made this be for!
Hi Elsa! It’s great to “meet” you, virtually, that is! 🙂 Chad mentioned how you bring him food all the time…that’s wonderful how you share our native food. Let me know how the Titiyas turns out for you. I hope to meet you in person one day! Take care!
thank you for your website. I hope I can try now to make some of the favorite food back homethat I have missed .