Kadun Pika

Name: Kadun Pika
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Micronesian
Ingredients: 800g chicken pieces; 3 tbsp soy sauce; 2 tbsp vinegar; 1 onion, sliced; 3 cloves garlic, crushed; 2 hot peppers, sliced; 1 cup water; 1 tbsp vegetable oil

Kadun Pika (kah-DOON PEE-kah)

Spicy Chicken Stew

⏱ Prep Time 10 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 283 kcal

Chicken stewed with soy sauce, vinegar, onion, and hot peppers. A bold, savory Chamorro favorite.

Nutrition & Info

Protein 32.0g

Carbs 5.0g

Fat 15.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ soy

Equipment Needed

pot tongs

Presentation Guide

Vessel: deep bowl

Garnishes: sliced pepper

Accompaniments: steamed rice

Ingredients

800g chicken pieces
3 tbsp soy sauce
2 tbsp vinegar
1 onion, sliced
3 cloves garlic, crushed
2 hot peppers, sliced
1 cup water
1 tbsp vegetable oil

Instructions

1
Brown chicken pieces in oil on all sides.
2
Add onion and garlic, cook 2 minutes.
3
Pour in soy sauce, vinegar, and water.
4
Add hot peppers.
5
Simmer covered for 30 minutes until chicken is tender.
6
Adjust seasoning and serve with rice.

💡

Did You Know?

Kadun pika means spicy pot in Chamorro and heat levels vary dramatically by household.

Chef's Notes

Equipment Tips

pot
tongs

Garnishing

sliced pepper

Accompaniments

steamed rice

The Story Behind Kadun Pika

Kadun pika showcases the Chamorro love of bold, intense flavors. The combination of soy sauce and vinegar reflects Filipino and Asian influences that have shaped Micronesian cooking over centuries.

Every family has their own version, with heat levels ranging from mild to volcanic.

This stew is hearty, economical, and deeply satisfying comfort food.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: 19th century

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