Entree: United States – Pacific Island United States Territories (Guam) – Kadon Pika

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 8 bone-in chicken pieces (4 thighs + 4 drumsticks), approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil (for searing)
- 1 large yellow onion, thinly sliced — about 8 oz (225 g)
- 6 garlic cloves, smashed and minced — about 1.5 oz (45 g)
- 1 tbsp (15 g) fresh ginger, finely grated (optional)
- 4–6 fresh hot peppers (bird's eye, Thai, or local Chamorro chiles), whole or sliced — 0.5–1 oz (15–30 g), adjust to heat preference
- 1 tbsp (8 g) annatto seeds (achiote) or 1 tsp (2 g) ground annatto/paprika for color (optional)
- 1 tsp (4 g) ground turmeric (optional, for color)
- 2 cups (480 ml) canned full-fat coconut milk (for the stew)
- 1 cup (240 ml) low-sodium chicken broth or water
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) fish sauce (optional) or additional soy sauce
- 1 tsp (4 g) coconut sugar or brown sugar
- 8 oz (225 g) green beans, trimmed and halved
- 2 medium carrots, peeled and sliced on the bias — about 8 oz (225 g)
- Juice of 2 limes (or 3–4 calamansi), about 2 tbsp (30 ml)
- 1/2 cup (15 g) fresh cilantro or culantro leaves, chopped (for garnish)
- Salt and freshly ground black pepper, to taste

Coconut rice (to serve)
- 2 cups (400 g) jasmine rice, rinsed
- 1 cup (240 ml) canned coconut milk
- 1 1/4 cups (300 ml) water
- 1/2 tsp (3 g) salt

Optional sides
- Sliced cucumbers or pickled papaya for freshness

Instructions

Short Description:
A Chamorro (Guamanian) spicy chicken stew cooked in rich coconut milk with island hot peppers and bright lime, served with fragrant coconut rice and tender vegetables to make a complete main-course meal.

Regional Notes:
This Guam version highlights local hot peppers (bird's eye/Chamorro-style chiles) and abundant coconut milk, producing a fiery, creamy sauce distinct from milder coconut stews elsewhere in the Pacific. Optional annatto (achiote) or paprika gives the dish the traditional warm color often seen in Chamorro cuisine.

1. Pat the chicken pieces dry and season lightly with salt and pepper.
2. If using annatto seeds: heat 2 tbsp (30 ml) oil in a large heavy-bottomed pot over medium heat, add annatto seeds and cook 1–2 minutes until oil is orange; strain seeds out and keep the colored oil. If using ground annatto/paprika, add it to the oil in step 3.
3. Heat the annatto-colored oil (or plain oil) in the pot over medium-high heat. Sear the chicken in batches, skin-side down first, until browned on all sides, about 4–5 minutes per side. Transfer browned pieces to a plate.
4. Reduce heat to medium. Add the sliced onion to the pot and cook, stirring, until softened and beginning to brown, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
5. Stir in turmeric (if using), soy sauce, fish sauce (if using), and coconut sugar. Return the chicken to the pot, nestling pieces into the aromatics.
6. Pour in 2 cups (480 ml) coconut milk and 1 cup (240 ml) chicken broth or water, scraping up any browned bits from the bottom. Add whole or sliced hot peppers (start with fewer if unsure of heat). Bring to a gentle simmer.
7. Partially cover and simmer over low heat until the chicken is cooked through and tender, about 25–30 minutes. Skim any excess fat from the surface if desired.
8. Meanwhile, start the coconut rice: combine rinsed jasmine rice, 1 cup (240 ml) coconut milk, 1 1/4 cups (300 ml) water, and 1/2 tsp (3 g) salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes, then remove from heat and let stand 10 minutes before fluffing with a fork.
9. With about 8–10 minutes left of the chicken simmer, add the carrots and green beans to the pot so they cook until just tender but still bright.
10. Taste the stew and adjust seasoning with salt, pepper, or more soy/fish sauce. Stir in lime juice to brighten the sauce.
11. To serve: spoon coconut rice onto plates or a serving platter, ladle Kadon Pika with vegetables and plenty of sauce over the rice, and garnish with chopped cilantro (or culantro). Offer sliced cucumbers or pickled papaya on the side to cool the palate.
12. Leftovers keep well refrigerated for 2–3 days; reheat gently to avoid curdling the coconut milk.