Entree: Micronesia – Northern Culinary Region – Kadon Pika (Spicy coconut milk stew with chicken and island 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
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, about 0.5 oz (15 g), minced
- 1 tbsp (15 g) fresh ginger, peeled and julienned
- 3–4 bird's eye chiles or other hot chiles, to taste, sliced
- 14 fl oz (400 ml) canned coconut milk
- 1/2 cup (120 ml) water or light chicken broth
- 2 tbsp (30 ml) fresh lime juice
- 1 tbsp (15 ml) fish sauce or to taste
- 1/2 tsp (3 g) ground turmeric or a small pinch, for color (optional)
- 1 tsp (6 g) sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or green onions for garnish
- Steamed white rice, for serving

Instructions

1. Pat the chicken dry and season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. Heat the vegetable oil in a large heavy pot over medium-high heat and brown the chicken thighs 3–4 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add the sliced onion and sauté until soft, 5–7 minutes. Add the garlic, ginger, and sliced chiles and cook 1–2 minutes until fragrant.
3. Return the browned chicken to the pot, pour in the coconut milk and 1/2 cup (120 ml) water or broth, add turmeric if using, and stir to combine. Bring to a gentle simmer, then reduce heat to low and cover.
4. Simmer gently for 25–35 minutes, or until the chicken is cooked through and tender and the sauce has slightly thickened. Stir occasionally and adjust heat to maintain a low simmer.
5. Stir in the lime juice and fish sauce, taste and adjust seasoning with additional salt or chiles if needed. Finish with chopped cilantro or green onions.
6. Serve hot over steamed rice, spooning plenty of sauce over the chicken.