Carolyn’s Kådun Pika (Spicy Chicken)

Kådun pika is a spicy Chamorro chicken dish that’s somewhat similar to chicken adobo. It’s an easy dish to make — it takes only a few ingredients and a few simple steps and voila! — you’ll have dinner served in no time.

Pika means “hot” or “spicy” in Chamorro. You can omit the hot chili peppers in this recipe, but then it won’t be called Kådun Pika without the “pika”. 🙂 I have one daughter who doesn’t like anything spicy. I usually prepare this dish, omitting the peppers. When it’s done, I separate a small bowlful for my daughter, then add the peppers to the rest of the pot.

The recipe below is my sister, Carolyn’s. Give it a try. I think you’ll like it. 🙂

Carolyn’s Kådun Pika (Spicy Chicken)

Ingredients:

  • 5 pounds chicken pieces
  • 1 large onion, diced
  • LOTS AND LOTS of garlic, as much as you like (or about 1/2 cup chopped garlic)
  • 1/2 cup soy sauce (more or less to taste)
  • 1/4 cup white vinegar
  • 1/2 teaspoon black pepper
  • 2 tablespoons tabasco sauce
  • 8 Thai chili peppers, chopped (more or less to taste)

Directions:

Rinse the chicken pieces; cut into smaller pieces if desired. Place the chicken in a large soup pot over medium heat. Add the onions and garlic. Cook for 5-10 minutes or until the chicken is slightly browned.

Add the rest of the ingredients to the pot. Turn the heat down to medium-low. Simmer for about 30 minutes or until the chicken is cooked through.

Taste, then adjust the seasonings (soy sauce, hot peppers) to taste.

Serve with hot white rice and ENJOY!

 

25 comments

  1. Steve Thurman says:

    Thank you for your website!!! Spent a couple years in Guam in Navy, now back to New Jersey, missed the food so much, so I’ve cooking from your recipes!!!

  2. I used 3lbs of fresh chicken wings, 5 orange/red thai chilli peppers and low sodium soy sauce. It came out GREAT. Thank you for the recipe!

  3. Miss Holly says:

    Hello, Annie! I just wanted to say thank you so, so much for the recipes. So nicely illustrated, so easy to follow, and above all, SO DELICIOUS!!! I made this with some red rice and cucumber salad.
    My father, who I got my Chamorro blood from, declared it the best kådun pika he’d ever had. I was so happy to be able to take him back home with the flavors in your recipe. Thank you so much for giving us this little happiness! 🙂

  4. John says:

    I grew up on Guam and Saipan way back in the 70s and 80s. It was nice to see this recipe and try it out.
    Dankulo si yuus maase!

  5. Farfromhome says:

    I just wanted to say thank you so much for this recipe! My husband is in the Army and hasn’t had Chamorro food since he came to America 3 years ago. He absolutely loved it!!

  6. Mags says:

    Can i use different meat?

  7. im trying this out this weekend..sounds good,my wife will love it…this will be my second chamorro dish i have cooked her..with this website..it’s on!.

  8. reese says:

    what kind of soysauce is used? what brand? kikoman?

  9. tini says:

    Yayyy!! This is the recipe I was trying to find, except my sister makes it with pig’s feet and spare ribs…..this chicken version is great as well….THANK YOU, it was a huge hit at the fam gathering!!

  10. Asialililly@comcast.net says:

    I followed the recipe and enjoyed this dish! I just noticed the comment above about adding coconut milk. That would change the flavor completely but I think I will try it too! Thanks:)

    • I’m glad you liked it! Every now and then, I add coconut milk to my kadun pika as well, but I still love the traditional version best (without coconut milk). Let me know how you like it with coconut milk.

  11. robert says:

    i was told to add coconut milk as well to this

  12. Jenny says:

    Am I supposed to add water too? I followed the recipe but the color of the chicken came out a lot darker.

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