Entree: United States – Northern Mariana Islands – Kadun Pika (Spicy Stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 8 bone-in chicken pieces (thighs and drumsticks), approx. 3 lb (1.4 kg) total
- 2 tbsp (30 ml) vegetable oil or annatto (achiote) oil
- 1 tsp (5 g) annatto (achiote) seeds or 1 tbsp (15 ml) achiote paste, optional
- 1 large yellow onion, thinly sliced — about 8 oz (225 g)
- 4 cloves garlic, minced — about 1.5 tbsp (15 g)
- 1-inch (2.5 cm) piece fresh ginger, peeled and minced — about 1 tbsp (15 g)
- 2 medium tomatoes, chopped — about 10 oz (285 g)
- 4–6 local hot peppers (donne' chiles or bird's eye/Thai chiles), whole or halved, to taste
- 1 medium eggplant, cut into 1-inch (2.5 cm) cubes — about 12 oz (340 g)
- 2 cups (480 ml) canned coconut milk (full fat preferred)
- 1 cup (240 ml) low-sodium chicken broth or water
- 2 tbsp (30 ml) soy sauce or to taste
- 1 tbsp (15 ml) fish sauce (optional)
- 1 lime, juiced — about 2 tbsp (30 ml)
- 2 scallions, thinly sliced — about 1 oz (30 g)
- 1/2 cup (120 ml) chopped cilantro or culantro (optional)
- Salt and freshly ground black pepper to taste
- 2 cups (360 g) jasmine rice, uncooked
- 3 cups (720 ml) water (for rice)

Instructions

Short Description:
A creamy, spicy Chamorro-style chicken stew simmered in coconut milk with local hot peppers, tomatoes, and island aromatics, served with steamed rice for a complete meal.

Regional Notes:
This Northern Mariana Islands version (Kadun Pika) emphasizes coconut milk and local hot peppers for a balance of heat and creaminess found in Pacific Island U.S. territories. It uses bone-in chicken and optional annatto (achiote) for the characteristic color and savory depth common in Marianas cooking.

1. Rinse the chicken pieces and pat dry; season lightly with salt and pepper.
2. If using annatto seeds, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add annatto seeds and heat gently for 1–2 minutes until oil is colored, then strain out seeds. If using achiote paste, dissolve it in the oil and heat 1 minute. If not using annatto, just heat the oil.
3. Increase heat to medium-high and brown the chicken in batches, 4–5 minutes per side, until golden but not cooked through. Transfer browned pieces to a plate.
4. Reduce heat to medium. Add sliced onion to the pot and cook 4–5 minutes until softened. Stir in garlic and ginger and cook 30–60 seconds until fragrant.
5. Add chopped tomatoes and cook 3–4 minutes until they begin to break down. Return chicken to the pot and nestle pieces into the tomato mixture.
6. Pour in the coconut milk and chicken broth (or water), stir gently to combine. Add soy sauce and fish sauce (if using). Bring to a gentle simmer.
7. Add the whole or halved hot peppers (start with 4; add more later if you prefer extra heat). Cover and simmer over low to medium-low heat for 25–30 minutes, until the chicken is cooked through and nearly tender.
8. Add cubed eggplant to the pot, submerge in the sauce, and continue simmering, uncovered, another 10–12 minutes until the eggplant is soft and the sauce has thickened to a creamy, spoon-coating consistency. Taste and adjust seasoning with salt, pepper, or additional soy/fish sauce.
9. While the stew simmers (step 7–8), rinse the jasmine rice until water runs clear. Combine rice and 3 cups (720 ml) water in a medium saucepan; bring to a boil, reduce to low, cover, and cook 15 minutes. Remove from heat and let stand 10 minutes with lid on; fluff with a fork.
10. When stew is finished, stir in lime juice and half the scallions and cilantro. Remove whole hot peppers for serving if diners prefer to avoid biting directly into them, or slice them for sharing heat evenly.
11. Serve Kadun Pika hot over steamed jasmine rice, garnished with remaining scallions and cilantro. Adjust additional lime wedges and extra chiles at the table for individual heat preference.