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Kådun Pika (Spicy Chicken)
Kådun Pika (Spicy Chicken) is a traditional Guam recipe for a classic stew of chicken and onion cooked with soy sauce, and white vinegar with chillies and Tabasco sauce. The full recipe is presented here and I hope you enjoy this classic Guam version of: Spicy Chicken (Kådun Pika).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSauce RecipesChicken RecipesGuam Recipes
Pika means 'spicy' in Chamorro (the language of the Indigenous people of the Mariana Islands) so, to be authentic, this dish
really does need the chillies (and fresh ones, too).
Ingredients:
2.5kg chicken pieces
1 large onion, diced
8 garlic cloves, finely chopped
125ml (1/2 cup) soy sauce (more or less to taste)
1/4 cup white vinegar
1/2 tsp ground black pepper
2 tbsp Tabasco sauce
8 Thai birds' eye chillies, chopped (more or less to taste)
Method:
Rinse the chicken pieces; pat dry with kitchen paper then cut into smaller pieces if desired.
Place the chicken in a large soup pot over medium heat. Add the onions and garlic then cook, stirring occasionally, for 5-10 minutes or until the chicken is lightly browned all over.
Add all the remaining ingredients to the pot then bring just to a boil. Immediately turn the heat down to medium-low and continue simmering for about 30 minutes or until the chicken is cooked through.
Taste, then adjust the seasonings (soy sauce, hot peppers) to your liking.
Serve accompanied by rice and Guam Cucumber Salad.
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