Kadon Pika
Embark on a journey to the tropical flavors of Guam with Kadon Pika, a soul-warming chicken stew that balances savory, spicy, and creamy elements in every bite. This traditional Chamorro dish features tender, bone-in chicken thighs simmered in a velvety coconut milk base infused with aromatic ginger, garlic, and onion. A burst of heat from green chilies and a tangy kick from soy sauce and vinegar elevate the dish, while red bell peppers add a hint of sweetness. Perfectly paired with steamed white rice, this one-pot wonder is not only comforting but also a feast of vibrant flavors. Ready in under an hour, Kadon Pika is an excellent choice for those seeking a bold, flavorful meal rooted in Guam’s rich culinary heritage.
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Recipe Information
Ingredients
- 2 lbs chicken thighs (bone-in, skinless)
- 1 large onion
- 4 cloves garlic cloves
- 1 inch fresh ginger
- 1 medium red bell pepper
- 3 pieces green chilies or Thai bird's eye chilies
- 0.25 cup soy sauce
- 2 tablespoons white vinegar
- 14 oz coconut milk
- 1 cup water
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons cooking oil
- 2 stalks green onions
- 2 tablespoons optional: fresh cilantro
Instructions
Clean the chicken thighs and pat them dry. Set aside.
Dice the onion, mince the garlic, and grate the ginger. Slice the red bell pepper and chilies into thin strips.
Heat the cooking oil in a large pot or Dutch oven over medium-high heat.
Brown the chicken thighs on all sides for about 5 minutes. Remove the chicken from the pot and set aside.
In the same pot, sauté the onion, garlic, and ginger until aromatic, about 2 minutes.
Add the bell pepper and chilies to the pot, and cook for another 2 minutes.
Pour in the soy sauce and vinegar. Stir to combine, scraping up any browned bits from the bottom of the pot.
Return the chicken to the pot, then add the coconut milk and water. Stir well to ensure the chicken is fully coated in the liquid.
Season with black pepper and salt. Bring the stew to a simmer, then reduce the heat to low and cover the pot.
Cook for 30–40 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Taste and adjust seasoning as needed. If you prefer extra heat, add more chilies at this stage.
Garnish with sliced green onions and optional fresh cilantro before serving.
Serve hot over steamed white rice or with your choice of side dish.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.4 g | 121% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 43.4 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 299 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3459 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
