Why This Recipe Works

Kådun Pika is a traditional braised chicken dish from Guam, originating with the Chamorro people indigenous to the Mariana Islands. For our version, we start by browning skin-on chicken parts and then sweating down onions, garlic, and Thai chiles in the rendered fat to build an aromatic and spicy base for the dish. Scraping up any fond on the bottom of the pot for additional flavor, we add water, soy sauce, vinegar, and black pepper to build a spicy, sour, and savory sauce for the chicken to cook in. The chicken braises and takes on the wonderful combination of flavors of the sauce and aromatics, perfectly pairing with white rice. An optional splash of coconut milk mixed into the sauce at the end is an addition enjoyed by some in Guam as well.

Before You Begin

For the chicken, we prefer a whole chicken broken down into parts, but 3 pounds of any combination of chicken parts will do. While coconut vinegar is traditionally used, white vinegar can be substituted. This dish is traditionally eaten with white rice.

Instructions

Heat 1 tablespoon vegetable oil in Dutch oven over medium-high heat until shimmering. Add 3 pounds bone-in chicken pieces, skin side down, and cook until skin is golden brown, about 6 to 8 minutes. Transfer chicken to bowl.

Add 1 chopped onion, reduce heat to medium, and cook until softened and starting to brown, about 3 minutes. Add 5 minced garlic cloves and 4 chopped Thai chiles and cook until fragrant, about 30 seconds.

Stir in ½ cup water, ⅓ cup soy sauce, ¼ cup coconut vinegar, and 1 teaspoon pepper, scraping up any brown bits from bottom of pot. Add chicken and any accumulated juices, bring to a simmer, reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 20 minutes.

Stir in ¼ cup canned coconut milk, if using. Garnish with 1 thinly sliced scallion and extra Thai chiles, and serve.