Piaparan a Manok

Name: Piaparan a Manok
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Cuisine: Filipino
Ingredients: 1000.0 g chicken, cut into serving pieces; 500.0 ml coconut milk (gata); 120.0 g shredded coconut, dry; 5.0 pcs garlic cloves, minced; 1.0 whole onion, chopped; 10.0 g turmeric powder; 8.0 g salt; 30.0 ml cooking oil; 3.0 pcs green chilies (siling haba), sliced; 60.0 g ginger, finely chopped (for palapa); 4.0 pcs red chilies, finely chopped (for palapa); 60.0 g scallions, finely chopped (for palapa)

A Maranao coconut chicken curry from Lake Lanao in Mindanao, Piaparan is rich with turmeric, ginger, and a special spice blend called palapa. The chicken is first simmered in coconut milk and spices, then removed and tossed in toasted shredded coconut for a crispy, fragrant coating. It's the kind of dish that makes you close your eyes on the first bite — warm, aromatic, and deeply satisfying.

Prep: 20 min Cook: 45 min 6 servings From Lanao del Sur

Ingredients

Servings:

2 4 6 8 10

333.33 g chicken, cut into serving pieces
166.67 ml coconut milk (gata)
40 g shredded coconut, dry
1.67 pcs garlic cloves, minced
0.33 whole onion, chopped
3.33 g turmeric powder
2.67 g salt
10 ml cooking oil
1 pcs green chilies (siling haba), sliced
20 g ginger, finely chopped (for palapa)
1.33 pcs red chilies, finely chopped (for palapa)
20 g scallions, finely chopped (for palapa)

Nutrition per serving

Calories 140

Protein 12.7g

Fat 8.0g

Carbs 3.3g

Fiber 1.0g

Sugar 1.0g

Sodium 150mg

Per serving (2 servings). Values are estimates.

Instructions

Prepare the palapa — the signature Maranao condiment. Mix together the finely chopped ginger, red chilies, and scallions in a small bowl. This fresh, spicy paste is what gives piaparan its distinctive bite.
Heat the cooking oil in a large pot over medium heat. Sauté the minced garlic and chopped onion until fragrant and softened, about 2-3 minutes.
Add the chicken pieces and cook until they turn opaque on the outside. Stir in the turmeric powder and salt, coating the chicken well. The turmeric gives the dish its beautiful golden color.
Pour in the coconut milk and bring to a gentle simmer. Add half of the palapa mixture and the sliced green chilies. Cook for about 25-30 minutes, stirring occasionally, until the chicken is cooked through and the coconut milk has reduced to a creamy sauce.
While the chicken cooks, toast the dry shredded coconut in a small dry pan over low heat until it turns golden brown and fragrant — about 5 minutes. Watch it carefully so it doesn't burn.
Remove the cooked chicken pieces from the pot and toss them in the toasted coconut until well coated. Arrange on a serving platter. Pour the remaining coconut sauce over the top and serve with steamed rice. The contrast between the tender chicken, crispy coconut, and creamy sauce is what makes this dish so special.

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