Chicken with coconut cream


  • 2 cups chicken meat (liver, gizzard and white meat, etc.), finely chopped
  • ¼ cup onions, chopped
  • 1 lemon, squeezed for juice
  • 8 cherry tomatoes (or 1 medium-sized tomato), diced
  • ½ cup green pepper, chopped
  • ½ cup coconut cream
  • Salt, to taste

Combine above ingredients, except coconut cream, in a saucepan and cook until meat is well done. Then, add coconut cream and turn off the heat.

Makes 2-4 servings.

By Candelaria T. Rios

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).

* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.