Piaparan also called pipaparan or piarun is a Maranao style of cooking where meats like chicken and seafood is cooked in a coconut milk-based broth with garlic, onions, ginger, turmeric, spring onions, birds eye chillies, shredded coconut, vegetables and spiced with palapa. Piaparan also means “shredded coconut” in Maranao and it is one of the main ingredients on our post today the Manuk na Piaparan.

Manuk na Piaparan has two components in the dish, like Beef Pares this dish is served with soup on its side but it’s not an ordinary soup, the soup that accompanies this dish is prepared with the stock where the chicken was poached. The soup is then then infused with coconut and studded with chayote chunks, red pepper and spring onions. The chicken on the other hand is tossed with a flavourful sapal (coconut strip residue) that is spiced with turmeric and palapa, a mix of pounded spring onions, ginger and chillies.

It’s a very tasty dish like most Maranao food, its spicy but pleasant, every bite is so addictive.

Prep time
Cook time
Total time
Serves: 6
  • 4 stalks spring onions, finely chopped
  • 2 tbsp ginger paste
  • 2 pcs birds eye chillies, finely chopped
  • 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
  • oil
  • salt
  • 2 cups shredded coconut
  • 2 tsp turmeric
  • ½ green capsicum, sliced
  • ½ red capsicum, sliced
  • oil
  1. In a large mortar combine all palapa ingredients together, pound it with a pestle until its paste like in consistency. Set it aside
  2. Prepare a pot, over stove top on medium heat add oil then sauté garlic and onions.
  3. Add a tablespoon of the palapa continue to sauté until fragrant.
  4. Add chicken and salt, slightly brown it on all sides then pour water. Bring it to a boil then simmer for 25 minutes.
  5. Remove chicken from the pot then set aside.
  6. Add chayote to the pot then cook for 5 minutes.
  7. Add coconut milk then cook for another 5 minutes. Add spring onions then turn heat off.
  8. While soup is boiling, in a wok heat oil then sauté the remaining palapa.
  9. Add turmeric, shredded coconut, red capsicum and green capsicum. Stir fry until the shredded coconut is coated with the turmeric evenly.
  10. Add the chicken to the coconut mixture, mix well to coat chicken with the coconut. Cover the wok, continue to cook in low heat for 10 minutes.
  11. Place chicken and coconut in a serving platter then serve it with the soup on the side.
Traditionally this dish is not sautéed nor chicken is browned, so if you want to go traditional omit the sautéing and browning process just add the ingredients that I sautéed directly to the dish. Sautéing gives the dish a richer flavour hence I added that process.



1 Response

  1. mjskitchen says:

    This is different. I’ve never seen anything like this. It looks so good and I just love the combo of coconut with chicken.

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