Kadun Pika for a Budget-Friendly #SundaySupper

This week the Sunday Supper team is bringing you dishes that are easy on the wallet.

Kadun Pika is a simple dish that was shared with me by my very dear friend, Pam, when we were neighbors at Fort Bragg, North Carolina. Her husband’s family was from Guam, and this was a Chamorro dish that she was making one day when I came over. I walked in the door, smelled the warm, spicy smell coming from her kitchen… and knew I had to give it a taste. Before having this dish, I never ate chicken wings.

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To begin, you’ll put about 2 pounds of chicken wings in a Dutch Oven. Pour in a cup of Kikkoman soy sauce.

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Add a half cup of white vinegar.

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and a cup of water.

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Next add some black pepper – about a teaspoon or so.

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Then add in a half teaspoon of garlic powder.

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Now you’ll need a few of these little babies. I normally put about 4 or 5 of these in the pot. If you want the chicken spicy, you can crush them or cut them in pieces.

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Finally, slice up an onion, and toss it in as well.

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Stir it all together and bring it to a boil over medium heat. Place a lid on and let it cook about 10-15 minutes, or until the chicken is mostly cooked through. Then take the lid off and let the liquid reduce down a bit. The liquid will darken and the wings will darken and reach the point that the meat is about falling off the bone – about 15 more minutes.

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While the chicken is cooking make some rice to serve it with. Spoon some of the liquid over the rice and top with some sliced green onions.

Enjoy!

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Kadun Pika
 
A simple Chamorro dish from my Guamanian friends.
Ingredients
  • 2 lb chicken wings (fresh or frozen)
  • 1 c Kikkoman soy sauce
  • ½ c white vinegar
  • 1 c water
  • ½ tsp garlic powder
  • 1 tsp ground black pepper
  • 1 onion, sliced
  • 4 or 5 tobasco peppers (Texas Pete)
  • Cooked rice for serving
  • 1 green onion, sliced
Instructions
  1. Combine all of the ingredients except the rice in a Dutch oven. Stir it all together and bring it to a boil over medium heat. Place a lid on and let it cook about 10-15 minutes, or until the chicken is mostly cooked through. Then take the lid off and let the liquid reduce down a bit. The liquid will darken and the wings will darken and reach the point that the meat is about falling off the bone – about 15 more minutes.
  2. Serve the wings over rice, spooning some of the liquid over. Top with sliced green onion.
  3. Enjoy!
Notes
If you would like this spicier, crush or cut the peppers when you put them in the pot.

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Comments

  1. theninjabaker says

    Yum! Thank you for sharing your friend's recipe, Conni.
    I admire your ability to connect with so many as you travel with your husband in service to America.

  2. says

    The wings are my favorite part of the chicken! This looks absolutely wonderful and I can't wait to try it, Conni. Yum, yum, yum! Fortunately, I always have a pack or two of wings in the freezer.

    That's my favorite part of moving around too! The great people I get to make friends with and the different foods I get to try. Those dishes often become part of our family menu, even when we've moved on.
    My recent post Tarka Dal or Curry Lentils for #SundaySupper

  3. says

    Wow this looks amazing. I was wondering exactly what it was when you posted your menu. Fall off the bone chicken wings sound excellent to me.

  4. Gourmet Drizzles says

    This is such a fantastic recipe, Conni! I love making wings, and can't wait to try this new twist. Thanks so much for sharing!

  5. says

    This looks great – My husband and I are not wing eaters either though. Does the chicken just fall off the bones? I might be able to sneak it past my husband if I removed it from the bones:)

  6. says

    Thanks for sharing this recipe! I’ve been craving kadun pika for a while and I wasn’t certain of the measurements. I’m making the kadun pika right now and I hope it turns out well!

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