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Chicken Piyaparan

Chicken Piyaparan
Chicken Piyaparan
Chicken coated in turmeric-spiced toasted coconut, served with a savory palapa and coconut infused soup

Ingredients

  • Sakurab stalks 40 ml
  • Ginger paste 30 ml
  • Birds eye chilies 2 g
  • MAGGI® Magic Sarap 3 g

  • oil
  • chicken leg quarter 1500 g
  • MAGGI® Magic Sarap 16 g
  • garlic 20 g
  • red onions 250 g
  • water 1500 ml
  • MAGGI® Chcken Powder 30 g
  • coconut milk 240 ml
  • sakurab stalks 120 g
  • lemon grass 14 g
  • bayleaf 1 g

  • coconut 165 g
  • turmeric 6 g
  • green capsicum 80 g
  • red capsicum 80 g
  • scallions stalks 45 g
  • oil

Preparation

  • 1
    Prepare Palapa. In a food processor combine all palapa ingredients together, blend until its paste like in consistency. Set it aside.
  • 2
    Prepare the Soup, Prepare a pot, on a medium heat add oil then sauté garlic and onions. Add the tablespoon of the palapa continue to sauté until fragrant. Add the chicken and season with MAGGI Magic Sarap, slightly brown it on all sides. Let the chicken cook over medium low heat for 10 minutes before adding the water. Bring it to a boil then simmer for 25 minutes. Remove the chicken from the pot then set aside. Add coconut milk then simmer for 5 minutes. Add spring onions / sakurab, lemongrass and bay leaf then turn heat off.
  • 3
    Prepare the Piaparan. In a wok heat oil then sauté the remaining palapa. Add turmeric, shredded coconut, red capsicum and green capsicum. Stir fry until the shredded coconut is coated with the turmeric evenly. 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.
  • 4
    To serve, place the cooked chicken and piaparan in a serving platter then serve it with the soup on the side.

A Celebration of Mindanao Flavor

Chicken Piyaparan is a rich and aromatic Mindanao dish that brings together tender chicken, coconut, turmeric, and palapa for a distinctive combination of savory, creamy, and gently spiced flavors. In this recipe, chicken is coated in a vibrant turmeric-spiced coconut mixture and served alongside a fragrant coconut-infused soup, creating a comforting dish with layers of flavor and texture. 

The recipe begins with a homemade palapa made with sakurab, ginger, chilies, and MAGGI® Magic Sarap. Chicken is then browned with aromatics and palapa, seasoned with MAGGI® Magic Sarap and MAGGI® Chicken Powder, and simmered until tender. Coconut milk, sakurab, lemongrass, and bay leaf give the accompanying soup its rich aroma, while the chicken is finished in a colorful mixture of shredded coconut, turmeric, palapa, and red and green capsicum.

With Nestlé Professional, operators can confidently bring Chicken Piyaparan to the menu with a recipe that celebrates distinctive Mindanao flavors while delivering the consistency and practicality needed in a professional kitchen. 

Customize and Elevate

Chicken Piyaparan’s combination of spiced chicken, coconut, and aromatic soup gives chefs plenty of opportunities to create their own interpretation while preserving the dish’s distinctive character. 

You can: 

- Turn up the heat with additional bird’s eye chilies for a bolder, spicier finish.
- Toast the shredded coconut slightly longer to develop deeper aroma and nuttier flavor.
- Add more red and green capsicum for extra color, texture, and freshness.
- Adjust the coconut milk to create a lighter or richer soup depending on your menu concept.
- Serve as a plated entrée with rice and the fragrant coconut soup on the side for a complete, satisfying meal.

Products Used in the Recipe