A whole chicken, cut into pieces, with lots of rice and kado -- or soup -- goes a long way in feeding a large family. Guam chicken kado is primarily sauteed onions, garlic, chicken, water, salt, black pepper, and veggies. What makes this soup exceptional is local produce and a huge helping of fina'denne' -- Guam's hot sauce.
This soup can be made "healthy" by removing the skin, using chicken breast, and skimming off the oil that rises to the top. BUT, I PROMISE, it's just not the same! I remember back before I had kids -- I used to pull off all the skin from chicken drumsticks, make kado, then skim the fat off the top. I liked it! Once the kids arrived, I had no time to waste pulling the skin off. HOLY CAMOLY, after making chicken kaddo with the skin on and removing some, not all, of the oil on the top, oh man, I was in heaven! I forgot how much more delicious kado tastes when it has some fat.
I almost always brine and cut up two whole chickens for bbq -- okay, baked -- chicken in our Chamorro marinade. However, I opted to use the dark meat for kado and the whole breasts for "bbq." And that is what's for dinner today :-)
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