Name: Hot Pepper–Braised Chicken (Kådun Pika)
Prep time: 15 min
Total time: 45 min
Yield: Yield: 4 servings
Cuisine: Guamanian
Ingredients: 1 tsp freshly ground black pepper; ¼ cup [60 ml] soy sauce; 2 red bird’s eye chiles, stemmed and finely chopped; 2 Tbsp coconut vinegar or apple cider vinegar; Steamed white rice, for serving; 1½ cups [360 ml] canned full-fat coconut milk, well shaken and stirred; 1 tsp kosher salt; 2 lb [910 g] bone-in chicken legs and thighs; 3 garlic cloves, minced; 2 Tbsp vegetable oil; 1 small white onion, finely chopped

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Islas

By Von Diaz

Published 2024

About

Reminiscent of Filipino Adobong Puti, this recipe from neighboring Guam comes together easily and is flavorful and satisfying. For a spicier take, add more chiles; if you’d like a completely mild dish, you can omit the chiles altogether.

Ingredients

2 Tbsp vegetable oil
1 small white onion, finely chopped
3 garlic cloves, minced</

Method

In a large, heavy-bottomed pot over medium-high, heat the oil until shimmering, 1 to 2 minutes. Add the onion and sauté for 3 to 5 minutes, until golden, then add the garlic and sauté 1 minute more, until fragrant.

Add the chicken, salt, pepper, soy sauce, and vinegar and cook for 10 to 15 minutes, stirring often.

Lower the heat to low, add the chiles, and stir well to incorpora

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