Entree: Guam – Kadun Pika (Chamorro spicy braised chicken stew flavored with vinegar, soy, and fresh hot chiles)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 50 min

Total 1 hr

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces (thighs and drumsticks), skin on or off as preferred
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced (approx. 8 oz / 225 g)
- 4 cloves (12 g) garlic, crushed
- 4 small bird’s-eye chiles (adjust to taste) (approx. 10–15 g)
- 1/2 cup (120 ml) white or cane vinegar
- 1/4 cup (60 ml) soy sauce
- 1 cup (240 ml) water
- 1 tbsp (15 ml) brown sugar or cane sugar
- 2 bay leaves
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 medium potatoes, peeled and cut into large chunks (about 12 oz / 340 g) — optional
- 1 tbsp (15 ml) fresh lemon or lime juice
- 2 tbsp (30 ml) chopped green onion or cilantro for garnish

Instructions

1. Heat oil in a large heavy skillet or Dutch oven over medium-high heat. Season the chicken lightly with salt and pepper and brown on all sides, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add sliced onion and crushed garlic; sauté until softened, about 4 minutes. Add whole chiles and brown briefly to release aroma.
3. Return chicken to the pot. Pour in vinegar and soy sauce and let simmer 1–2 minutes to deglaze the pan, scraping up browned bits.
4. Add water, brown sugar, bay leaves, and potatoes if using. Bring to a simmer, cover, and reduce heat to low. Simmer gently until chicken is tender and cooked through, about 30–40 minutes.
5. Uncover and simmer 5–10 minutes more to concentrate the sauce to desired thickness. Stir in lemon or lime juice; adjust salt and heat to taste by removing or smashing a chile into the sauce if you want more heat.
6. Serve hot over steamed rice, garnished with chopped green onion or cilantro and with warmed tortillas or fina’agun on the side.