Entree: Philippines – Mindanao – Chicken Piaparan (Maranao-style chicken braised in spiced coconut sauce thickened with ground roasted coconut and toasted rice)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.36 kg)
- 2 cups (480 ml) coconut milk (thick)
- 1 cup (240 ml) coconut milk (thin/extra for adjusting consistency)
- 2 tbsp (30 g) fresh turmeric, grated or 2 tsp (4 g) ground turmeric
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 g) galangal, grated (or additional ginger if unavailable)
- 6 cloves (about 1.5 oz / 45 g) garlic, minced
- 6 small shallots (about 4 oz / 115 g), sliced thin
- 3 long red chilies, sliced (adjust heat to taste)
- 1 cup (80 g) grated fresh coconut, toasted until golden
- 1/2 cup (90 g) toasted rice powder (toast 1/3 cup uncooked rice until golden, then grind)
- 2 tbsp (30 ml) cooking oil (vegetable or coconut)
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) calamansi juice or lemon juice (optional, to brighten)
- For palapa (optional garnish): 1/4 cup (60 g) sakurab or scallions/shallot mix finely chopped, 1 tbsp (15 g) minced ginger, 2 tbsp (30 g) minced chilies, 1 tbsp (15 ml) oil, salt to taste

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. In a mortar or food processor, combine turmeric, ginger, galangal, garlic and a pinch of salt to form a coarse paste. Rub this paste over the chicken and let sit 20–30 minutes (or refrigerate up to 2 hours).
2. Toast grated fresh coconut in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant. Remove and let cool. Separately, toast uncooked rice in the same skillet until medium brown and fragrant, then grind to a powder—this is the toasted rice powder.
3. Heat oil in a wide, heavy-bottomed pot over medium heat. Add shallots and cook until softened and translucent. Add sliced chilies and the reserved turmeric-ginger-garlic paste; sauté 2–3 minutes until aromatic.
4. Add the marinated chicken pieces and brown lightly on all sides for 5–7 minutes. Pour in the thick coconut milk and bring to a gentle simmer; reduce heat to low to avoid curdling.
5. Stir in the toasted grated coconut and toasted rice powder to the pot, mixing well so they dissolve into the sauce and begin to thicken. Add the thin coconut milk if the sauce is too thick; simmer uncovered for 25–35 minutes until chicken is cooked through and the sauce is rich and slightly reduced. Adjust salt and add calamansi or lemon juice if using.
6. Prepare palapa (optional): briefly heat 1 tbsp oil in a small pan, quickly sauté sakurab/scallion mix with ginger and chilies for 30–45 seconds, season with a pinch of salt, then remove from heat. Spoon palapa over portions when serving.
7. Serve Chicken Piaparan hot with steamed rice. Garnish with palapa for authentic Maranao aroma and an extra squeeze of calamansi if desired.