Piaparan – Spicy Coconut Chicken from Mindanao

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What is Piaparan?

Piaparan is a bold and flavorful Mindanao dish traditionally made with chicken cooked in coconut milk, turmeric, ginger, and plenty of chili. Commonly associated with Maranao cuisine, this dish is known for its bright yellow color, thick sauce, and intense aroma. Piaparan stands out among Filipino chicken dishes because of its spice-forward profile and the use of native ingredients that reflect Southern Philippine cooking.

Why Masarap

Masarap ang Piaparan dahil rich at creamy ang gata, may earthy warmth ang turmeric, at may solid na anghang mula sa sili. The chicken absorbs the spices as it simmers, resulting in deep, layered flavors. The aroma alone—halo ng luya, turmeric, at coconut milk—nakakagana na sa kanin. It’s hearty, comforting, and perfect for those who love spicy ulam.

Best Eaten For

Piaparan is best eaten for lunch or dinner, lalo na kapag gusto ng maanghang at masarap na ulam na swak sa bagong saing na kanin.

Ingredients

Palapa (Spice Paste)

• 4 stalks spring onions, finely chopped
• 2 tablespoons ginger paste
• 2 bird’s eye chilies, finely chopped

Chicken Soup Base

• 1½ kg chicken legs
• 6 cloves garlic, minced
• 2 red onions, thinly sliced
• 1 cup coconut milk
• 6 cups water
• 1 chayote, sliced
• 3 stalks spring onions, chopped
• Cooking oil
• Salt, to taste

Coconut Coating (Piaparan)

• 2 cups shredded coconut
• 2 teaspoons turmeric
• ½ green bell pepper, sliced
• ½ red bell pepper, sliced
• Cooking oil

How to Cook Piaparan

1. Make the Palapa
   In a mortar, pound spring onions, ginger, and chilies until a coarse paste forms. Set aside.
2. Start the Soup
   Heat oil in a pot over medium heat. Sauté garlic and onions until fragrant.
   Add 1 tablespoon of palapa and sauté briefly.
3. Cook the Chicken
   Add chicken and salt, then lightly brown on all sides. Pour in water, bring to a boil, and simmer for 25 minutes.
4. Finish the Soup
   Remove the chicken and set aside. Add chayote to the broth and cook for 5 minutes.
   Pour in coconut milk and simmer gently for another 5 minutes. Add spring onions, then turn off heat.
5. Prepare the Coconut Mixture
   In a wok, heat oil and sauté the remaining palapa.
   Add turmeric, shredded coconut, and sliced bell peppers. Stir-fry until evenly coated and aromatic.
6. Combine and Simmer
   Add the cooked chicken to the coconut mixture and toss to coat.
   Cover and cook over low heat for 10 minutes, allowing flavors to meld.
7. Serve
   Transfer the coconut-coated chicken to a serving platter and serve with the coconut soup on the side.

Serving Suggestions

Piaparan is best served hot with plain steamed rice to balance its bold flavors.
For a Mindanao-inspired meal spread, it pairs well with Pastil or other coconut-based dishes like Beef Rendang.
A cooling side such as Ensaladang Talong helps balance the spice.

Cooking Notes

• Traditionally, Piaparan is not sautéed or browned. For a more authentic approach, add all ingredients directly without sautéing.
• Sautéing enhances depth and richness, which is why this method is used here.
• Keep heat low to prevent the coconut from burning or turning bitter.

Storage Tips

• Store leftovers in an airtight container.
• Refrigerate and consume within 2–3 days.
• Reheat gently over low heat to prevent the coconut milk from separating.

Frequently Asked Questions

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