Spicy chicken stew


  • 1 whole chicken (preferably stewing)
  • ¼ cup soy sauce
  • 2 tablespoon vinegar
  • ¼ cup onions, sliced
  • 3 cloves garlic, diced
  • ½ teaspoon black pepper
  • 1 cup coconut milk

Cut chicken into small pieces. Marinate chicken in soy sauce, vinegar, onions, garlic and black pepper in a saucepan. Simmer for 30 minutes. Add hot pepper (donne’) if desired. Simmer for 5 minutes. Drain grease and add coconut milk. Simmer for 2 minutes. Remove from pan. Serve warm.

by Frances Reyes

Editor’s note: This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an* (Women’s Association).

* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.