Kadon pika is a Chamorro chicken stew from Guam made with chicken, hot peppers, onion, garlic, and a coconut-rich sauce. It is hearty, savory, and pleasantly spicy, making it a strong choice for family dinners, rice plates, or anyone looking for a fuller Pacific Island-style chicken dish.
If you enjoy this style of Pacific cooking, you may also want to try chicken curry, chicken kelaguen.
Ingredients
- 2 pounds chicken thighs or mixed chicken pieces
- 1 tablespoon oil
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 to 4 hot peppers, sliced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup coconut milk
- 1 cup water or stock
Instructions
- Heat the oil in a pot and brown the chicken pieces lightly on both sides.
- Add the onion, garlic, and peppers and cook until fragrant.
- Season with soy sauce, salt, and black pepper.
- Pour in the coconut milk and water or stock.
- Cover and simmer until the chicken is tender and the sauce has reduced slightly, about 30 to 40 minutes.
- Taste and adjust the heat or seasoning before serving with rice.
Helpful Tips
- Use fewer peppers at first if you want a milder version.
- Chicken thighs stay tender and work especially well in the sauce.
- Serve with plain rice to balance the heat.
FAQ
What does kadon pika mean?
It refers to a spicy stew, with pika pointing to the heat from the peppers.
Is kadon pika always made with chicken?
Chicken is a common version, though some kitchens make spicy stews with other meats as well.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 140 kcal |
| Fat | 18.8 g |
| Saturated Fat | 8.4 g |
| Carbohydrates | 44.9 g |
| Sugar | 0 g |
| Fiber | 16.2 g |
| Protein | 48.2 g |
| Sodium | 524.8 mg |
| Cholesterol | 153 mg |
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