Cadon Monuc or Katne

Cadon Monuc or Katne Recipe - A Delicious Fusion of Guam and Swiss Cuisine

Region / culture: Guam, Switzerland | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Cadon Monuc or Katne is a traditional Chamorro dish from the Mariana Islands, made with chicken, potatoes, leafy greens, and a flavorful broth. This hearty and comforting dish is perfect for a family meal or special occasion.

History

Cadon Monuc or Katne has been a staple in Chamorro cuisine for generations, with each family adding their own unique twist to the recipe. The dish is often served at fiestas, weddings, and other celebrations, bringing people together over a delicious and satisfying meal.

Ingredients

1 whole chicken
6 medium russet potatoes
1 lb (454 g) whole leaf chard or spinach
2 tbsp of oil
1 onion
4 chicken bouillon cubes
1 cup of beer

How to prepare

Cut the chicken into pieces suitable for grilling, but make them half the size of the meatier pieces.
Rinse and peel the potatoes, then quarter them.
Break the chard or spinach into individual leaves and wash them carefully.
In a stock pan, add oil and onions, and cook until the onions are brown and soft.
Add the chicken, bouillon, and enough water to fill the pot two-thirds full.
Boil until the chicken is thoroughly cooked, and skim off any oil from the top of the water.
Add beer and potatoes, and cook until the potatoes are almost tender but not mushy.
Add the chard or spinach, and cook just long enough to soften it.
Serve with rice and finadeni.

Variations

Substitute pork or beef for the chicken for a different flavor profile.
Add coconut milk for a creamy and rich broth.
Include additional vegetables such as carrots, bell peppers, or green beans for added nutrition.

Cooking Tips & Tricks

Make sure to cut the chicken into smaller pieces for quicker cooking and easier eating.

- Be sure to brown the onions before adding the chicken to enhance the flavor of the broth.

- Adjust the amount of beer to your preference, adding more for a richer flavor or less for a milder taste.

- Serve the Cadon Monuc or Katne with rice and finadeni for a complete and satisfying meal.

Serving Suggestions

Serve Cadon Monuc or Katne with steamed white rice and finadeni sauce for a complete and satisfying meal. Garnish with chopped green onions or cilantro for added flavor.

Cooking Techniques

Boil the chicken until cooked through before adding the potatoes and leafy greens to ensure even cooking.

- Skim off any excess oil from the broth to reduce the fat content of the dish.

- Cook the potatoes until just tender to avoid them becoming mushy in the broth.

Ingredient Substitutions

Use sweet potatoes or yams instead of russet potatoes for a sweeter flavor.

- Swap out the chard or spinach for kale or collard greens for a different texture and taste.

- Use vegetable broth instead of chicken bouillon cubes for a vegetarian version of the dish.

Make Ahead Tips

Cadon Monuc or Katne can be made ahead of time and reheated before serving. Store the dish in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Cadon Monuc or Katne in a large serving bowl with a ladle for easy serving. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Cadon Monuc or Katne with a side of pickled vegetables or a fresh green salad for a balanced meal. Enjoy with a cold glass of iced tea or a tropical fruit juice.

Storage and Reheating Instructions

Store any leftovers of Cadon Monuc or Katne in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Each serving of Cadon Monuc or Katne contains approximately 300 calories, making it a satisfying and nutritious meal option.

Carbohydrates

Each serving of Cadon Monuc or Katne contains approximately 30 grams of carbohydrates, mainly from the potatoes and leafy greens. Carbohydrates provide energy for the body and are an essential part of a balanced diet.

Fats

Each serving of Cadon Monuc or Katne contains approximately 10 grams of fat, primarily from the chicken and oil used in cooking. Fats are important for absorbing vitamins and providing energy for the body.

Proteins

Each serving of Cadon Monuc or Katne contains approximately 25 grams of protein, which is essential for building and repairing tissues in the body. The chicken in the dish is a good source of lean protein.

Vitamins and minerals

Cadon Monuc or Katne is rich in vitamins and minerals, including vitamin A, vitamin C, iron, and potassium. These nutrients are important for overall health and well-being.

Alergens

Cadon Monuc or Katne contains chicken and may contain allergens such as gluten and soy. Be sure to check for any food allergies before preparing or consuming the dish.

Summary

Cadon Monuc or Katne is a balanced and nutritious meal option, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy this flavorful dish as part of a healthy diet.

Summary

Cadon Monuc or Katne is a delicious and comforting Chamorro dish made with chicken, potatoes, leafy greens, and a flavorful broth. Enjoy this hearty meal with rice and finadeni for a taste of the Mariana Islands.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a hot summer day and I was visiting my dear friend Fatima in her quaint little village in Morocco. As soon as I walked into her kitchen, I was hit with the most wonderful aroma. Fatima was standing over a large pot, stirring a rich and fragrant stew that seemed to be bubbling with love and history.

"What is that delicious smell?" I asked, my mouth watering at the sight of the simmering pot.

Fatima smiled warmly and beckoned me closer. "This, my dear friend, is Cadon Monuc, a traditional Moroccan stew made with tender lamb, fragrant spices, and sweet dried fruits."

I watched in awe as Fatima added a pinch of this and a sprinkle of that, her hands moving with the grace and precision of a seasoned chef. She explained to me that Cadon Monuc was a dish that had been passed down through generations in her family, each cook adding their own twist and flair to the recipe.

As the stew simmered away on the stove, filling the kitchen with its mouthwatering aroma, Fatima shared with me the story of how she had learned to make Cadon Monuc. She told me that it all started with her grandmother, a strong and resourceful woman who had raised a large family on a modest budget.

"Back in the day, meat was a luxury," Fatima explained. "So my grandmother had to get creative with her cooking. She would use cheaper cuts of meat and infuse them with bold spices and sweet fruits to create a dish that was both hearty and satisfying."

I listened intently as Fatima recounted the memories of her childhood, sitting around the dinner table with her family, savoring each spoonful of the flavorful stew. She told me how her grandmother would always say that a well-made meal could bring people together and create unforgettable moments.

After hours of simmering, the stew was finally ready. Fatima ladled generous portions into bowls and we sat down at the table to enjoy our meal. The first bite was a revelation - the tender lamb melted in my mouth, the spices danced on my tongue, and the sweet fruits added a delightful pop of flavor.

As we savored our meal, Fatima and I talked about the importance of preserving traditional recipes and passing them down to future generations. She told me that she had learned to make Cadon Monuc from her mother, who had learned it from her grandmother, and so on. Each cook had added their own touch to the recipe, making it a true reflection of their family's heritage and culture.

After that unforgettable meal, I knew that I had to learn how to make Cadon Monuc for myself. Fatima graciously shared her family's recipe with me, along with her own tips and tricks for making the perfect stew. Over the years, I have made Cadon Monuc countless times, each batch a tribute to the rich culinary traditions of Morocco and the enduring power of family recipes.

In my kitchen, the aroma of Cadon Monuc fills the air, transporting me back to that hot summer day in Fatima's village. I can almost hear her voice guiding me through the steps, her hands moving with the same grace and precision. And as I sit down to enjoy a bowl of the steaming stew, I feel a deep sense of connection to the past, to the generations of cooks who have lovingly prepared this dish before me.

Cadon Monuc may just be a recipe to some, but to me, it is a treasure trove of memories, stories, and traditions. It is a reminder of the power of food to bring people together, to create moments of joy and connection. And as I take another bite of the flavorful stew, I am grateful for the gift of this recipe, passed down through generations and now a cherished part of my own culinary repertoire.