This is a Guamanian dish I learned from my dear departed fiance, Belinda. Her ex husband was from Guam, and she learned it from his mother. It's actually called kelaguin, but a roommate we had misheard it as pelican, and the name stuck.
The base is shredded chicken. You can do this any way you like, grilled, baked, roasted, etc. I have settled on crockpot preparation. Three lbs boneless skinless breast in the pot with a yellow onion, quarter cup of lime juice, tablespoon of minced garlic. Low for six hours, or high for four, until it shreds easily.
Rice cooked with butter added to the water.
Serve over rice, with green onions as garnish, and shredded coconut. Top with Finnegan sauce(also misheard, it's fentadeni), recipe below.
Equal parts white vinegar and soy sauce, with minced garlic added.
