Entree: Guam – Kadon Pika (Chamorro spicy braised chicken stew flavored with vinegar, soy, and hot peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium yellow onion, sliced thinly (about 1 cup / 150 g)
- 4 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 bird's eye chiles (donne' or Thai chiles), sliced, adjust to taste (about 6 g total)
- 2 tbsp (30 ml) soy sauce
- 3 tbsp (45 ml) white vinegar
- 2 tbsp (30 ml) fresh lemon juice
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 ml) annatto oil or 1/4 tsp (0.5 g) annatto powder (optional, for color)
- 1 tsp (4 g) sugar
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) black pepper
- 2 tbsp (8 g) chopped fresh cilantro or scallions for garnish

Instructions

1. Pat chicken dry and season lightly with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat and brown chicken thighs 4–5 minutes per side until golden; transfer to a plate.
2. Lower heat to medium, add sliced onion and sauté 4–5 minutes until softened. Add garlic and sliced chiles and cook 30–60 seconds until fragrant.
3. Stir in soy sauce, vinegar, lemon juice, annatto oil (if using), sugar, and chicken stock; scrape up any browned bits from the pan.
4. Return browned chicken to the pan, bring to a gentle simmer, cover, and cook 20–25 minutes until chicken is cooked through and tender. Uncover and simmer 3–5 minutes to slightly reduce the sauce if desired.
5. Taste and adjust seasoning with additional vinegar, salt, or chiles for more heat. Garnish with chopped cilantro or scallions and serve hot with steamed rice or toasted bread.