Entree: Northern Mariana Islands – Kadun Pika (Spicy Chamorro stew of chicken simmered in tangy vinegar, tomatoes, garlic, and hot peppers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed and roughly chopped
- 2 medium tomatoes, chopped
- 4 to 6 bird's eye chiles or other hot chiles, sliced (adjust to heat preference)
- 1/2 cup (120 ml) cane vinegar or white vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 ml) annatto powder or 1 tbsp (15 ml) achote oil for color, optional
- 1/2 tsp (2.5 ml) sugar
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 2 green onions, sliced for garnish
- Fresh cilantro for garnish, optional

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat.
2. Brown the chicken thighs 4 to 5 minutes per side until golden; remove and set aside.
3. Add the sliced onion to the pan and sauté until softened, about 3 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Stir in the chopped tomatoes, sliced chiles, annatto powder or achote oil if using, and cook until the tomatoes begin to break down, about 3 to 4 minutes.
5. Return the chicken to the pan. Pour in the vinegar, water, and fish sauce, add sugar, and bring to a gentle simmer. Do not stir vigorously after adding vinegar to avoid harsh acidity; instead let the liquid bubble up gently.
6. Cover partially and simmer on low for 25 to 35 minutes until the chicken is cooked through and tender and the sauce has reduced and melded. Adjust salt and heat to taste.
7. Garnish with sliced green onions and cilantro if using. Serve hot with steamed rice.