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)


  • 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)


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!


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  1. Joseph Cruz says:

    Every time I yearn for a specific dish. I go to your website. Today cadon pika with zucchini. I left Guam 55 yes ago and have not been back, but I only cook chamorro dishes. Love your recipe, easy to follow

  2. Veronica says:

    Hafa Adai! What if i want to make this recipe with 2 lbs of chicken? How much soysauce and vinegar should I scale it down to? Or should I use the same amount for 2 lbs of chicken (1/2 cup soysauce & 1/4 cup vinegar)? I’m just worried that the taste might come out differently if I don’t use right measurements. Also, can I use a combination of boneless chicken thighs and wings for this recipe?


    Hafa Adai just wanted to know can you use stew meat for this recipe too. Or just kutdu style?

  4. Darlene Stremmelaar says:

    Can you make Kadun pika with boneless chicken?

  5. Hi Annie,
    You probably don’t remember me, but we lived next door to your mom, (Mafnas family). In fact I was just there this past May 2018 and got a chance to visit with your mom and your sister, Mary. Just wanted you to know I’ve cooked this recipe quite a number of times and it is delicious. (I’ve added a bit of water just to increase the sauce). In fact I’m cooking it as I write this comment. Thanks so much. Take care,

    • Vivian! Of course I remember you! Thanks so much for “dropping by.” I’m glad to hear you had a chance to catch up with mom and Mary. Do you visit home often? I have to admit we don’t go home as often as we’d like. Maybe one day our paths will cross again. ‘Till then, take care, and thanks for giving Carol’s recipe a try (I like mine saucy as well). 😉

  6. Ana Borja says:

    Am I able to replace the vinegar with lemon powder?

  7. KC says:

    Do I have to boil the chicken in water before throwing everything together?? It can I just start it off with the soy sauce & vinegar?

  8. 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!!!

  9. 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!

  10. 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! 🙂

  11. 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!

  12. 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!!

  13. Mags says:

    Can i use different meat?

  14. 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’s on!.

  15. reese says:

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

  16. 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!!

  17. 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.

  18. robert says:

    i was told to add coconut milk as well to this

  19. 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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