Manuk na Piaparan
Chicken Cooked in Coconut Milk with Palapa Paste Served with Soup on the Side. Also known as Piyaparan
What is Manuk na Piaparan?
It’s a Chicken dish from the Maranao tribe. They are a community of Muslim people in Mindanao, Philippines and are also known as “people of the lake.” There is an ancient lake called Lake Lanao, it’s the home of Maranao people, hence they are known as people of the lake. They’re one of the largest Islamic local groups, famous for their intricate weaving traditions, woodcrafts, and metalworks.
Its main ingredients include coconut milk, grated or shredded fresh coconut, turmeric, and a paste called palapa. If you follow my blog and socials, you might have seen or heard me mention and use Palapa before. Palapa is similar to Sofrito, its chopped or usually pounded mixture of scallion locally known as ‘sakurab’, ginger, and chilies, palapa is a widely used condiment in Maranao cooking.
I want to point out that this dish is Halal because it originated from Muslim Filipinos in Mindanao. I don’t want to disrespect the Maranao people and thier culture. I cooked this with non halal meat, I know that if I was to cook it for muslim people I will use halal meat.
Swap it & Common Questions
Chicken – I’m using chicken thighs for this recipe, you may use other parts of the chicken like breast too if you prefer. I personally like to use chicken thighs as it’s more flavoursome.
Palapa paste – Please find the recipe here
Halal – Piaparan is from a Muslim community, they use Halal meat. If you are muslim please use this recipe with halal meat. I’m not Muslim so I used non halal meat.
Ingredients
For the soup
For the coconut
Instructions
In a large bowl, add shredded coconut, a teaspoon of turmeric and palapa paste. Mix them well until the coconut is covered in spices. Leave this on the side for later.
Using a medium-large pot, heat some oil, saute onions followed by garlic for two minutes. Next add chicken and cook for 5 minutes. Season with turmeric, salt and black pepper. Mix them well, then add water covering the meat with water and bring it to a boil. Add coconut milk into the soup and simmer for 30 minutes on low heat. Take out the chicken, leaving the soup for later.
To finish the dish, using a wok or frying pan, heat some oil, add bell peppers and mixed shredded coconut. Cook for 5 minutes, then add the chicken without the soup. Stir fry them for 5-10 minutes.
Serve the Piaparan with some rice and the soup on the side.
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