Kadon Pika

Kadon Pika Recipe from Guam - Chicken, Onion, and Hot Pepper Stew

Region / culture: Guam | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Kadon Pika is a traditional Chamorro dish from the Mariana Islands, known for its bold and spicy flavors. This dish features tender chicken pieces cooked in a tangy and savory sauce, perfect for those who enjoy a bit of heat in their meals.

History

Kadon Pika has its roots in the indigenous Chamorro cuisine of Guam and the Northern Mariana Islands. The dish is a fusion of Spanish, Filipino, and Asian influences, reflecting the diverse cultural heritage of the region. Traditionally, Kadon Pika was made with wild game meat, but chicken has become a popular alternative in modern times.

Ingredients

1 whole chicken, cut into small pieces
1 cup water
0.33 cup vinegar
0.33 cup soy sauce
1 medium onion, chopped
3-6 hot peppers, crushed
1 tbsp black pepper
1 tbsp garlic powder (or fresh garlic, crushed)

How to prepare

1. In a bowl, combine the water, vinegar, soy sauce, black pepper, garlic, and hot peppers. Stir well and set aside. (You can omit the hot peppers if desired without compromising the taste).
2. Heat cooking oil in a large frying pan and sauté the onion until browned. Add the chicken and cook over medium heat until browned. Then, add the remaining ingredients. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium and continue cooking until the chicken is fully cooked.

Variations

Substitute chicken with pork or beef for a different flavor profile.
Add vegetables such as bell peppers, carrots, and potatoes to make the dish more hearty.
Use coconut milk to create a creamy version of Kadon Pika.

Cooking Tips & Tricks

Marinate the chicken in the sauce for at least an hour before cooking to allow the flavors to fully develop.

- Adjust the amount of hot peppers to suit your spice preference. For a milder version, reduce the number of peppers or remove the seeds.

- Be sure to brown the chicken before adding the sauce to enhance the depth of flavor.

- Serve Kadon Pika with steamed rice to soak up the delicious sauce.

Serving Suggestions

Serve Kadon Pika with steamed white rice and a side of pickled vegetables for a complete meal.

Cooking Techniques

Kadon Pika is typically cooked using a combination of sautéing and simmering to ensure the chicken is tender and flavorful.

Ingredient Substitutions

Use apple cider vinegar as a substitute for white vinegar.

- Tamari or coconut aminos can be used in place of soy sauce for a gluten-free option.

- Substitute crushed red pepper flakes for hot peppers if unavailable.

Make Ahead Tips

Kadon Pika can be marinated in advance and stored in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Garnish Kadon Pika with fresh cilantro or green onions for a pop of color and freshness.

Pairing Recommendations

Pair Kadon Pika with a crisp and refreshing cucumber salad or a side of kimchi for a balanced meal.

Storage and Reheating Instructions

Store leftover Kadon Pika in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Kadon Pika contains approximately 300 calories.

Carbohydrates

Each serving of Kadon Pika contains approximately 5 grams of carbohydrates.

Fats

Each serving of Kadon Pika contains approximately 12 grams of fats.

Proteins

Each serving of Kadon Pika contains approximately 25 grams of proteins.

Vitamins and minerals

Kadon Pika is rich in vitamin C, vitamin B6, iron, and potassium.

Alergens

Kadon Pika contains soy and gluten from the soy sauce used in the recipe.

Summary

Kadon Pika is a protein-rich dish with moderate amounts of fats and carbohydrates. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Kadon Pika is a flavorful and spicy chicken dish that is sure to satisfy your taste buds. With a rich history and cultural significance, this dish is a must-try for anyone looking to explore the diverse flavors of the Mariana Islands.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Kadon Pika. It was many years ago, when I was just a young girl learning to cook in the kitchen with my mother. We were going through some old recipe books that had been passed down through the generations, when we stumbled upon this exotic dish.

My mother explained to me that Kadon Pika is a traditional Chamorro dish from Guam, made with tender pieces of chicken cooked in a rich coconut curry sauce. She told me that the recipe had been given to her by a friend who had visited Guam and brought back a taste of the island with her.

I was fascinated by the combination of flavors and spices in the recipe, and I knew that I had to learn how to make it myself. My mother patiently guided me through the process, teaching me how to marinate the chicken in a blend of soy sauce, vinegar, garlic, and ginger before sautéing it until golden brown.

As the chicken simmered in the coconut milk, I could smell the warm spices filling the kitchen, and my mouth watered in anticipation. My mother showed me how to adjust the seasoning to balance the flavors of the dish, adding just the right amount of salt, sugar, and pepper to create a perfect harmony.

When the Kadon Pika was finally ready, we served it over steamed white rice and garnished it with fresh cilantro. The first bite was a revelation - the tender chicken melted in my mouth, while the creamy coconut curry sauce danced on my taste buds, leaving behind a lingering heat that warmed me from the inside out.

From that moment on, Kadon Pika became a staple in our household, a dish that we would make for special occasions and family gatherings. I would often experiment with different variations of the recipe, adding my own twist with extra vegetables or a touch of chili paste for an extra kick.

Over the years, I have shared the recipe for Kadon Pika with friends and neighbors, passing on the tradition of this beloved dish to a new generation. Each time I make it, I am transported back to that moment in the kitchen with my mother, learning the secrets of this exotic and flavorful recipe.

As I grow older, I find comfort in the familiar aroma of Kadon Pika wafting through my kitchen, a reminder of the love and tradition that has been passed down through my family for generations. And I know that as long as I continue to cook this dish, a piece of my heritage will always be alive in my heart and in my home.