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Chicken Piaparan with Potato Slices

The humble spud is a remarkable kitchen ingredient that works well with both global and regional cuisines. The U.S. potato slices perfectly complement this chicken piaparan dish from the Maranao Tribe.

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Print Recipe

Total Time70 Mins

Prep Time30 Mins

Cook Time40 Mins

ServingsServes 3

Prep Method: Fried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

40 Mins

Serving

Serves 3

Description

Ingredients

110 grams frozen potato slices
3 pieces chicken legs (or 250 grams)
oil for deep frying

Palapa:

1 piece spring onion, chopped (or ¼ cup)
½ tablespoon ginger paste
1 piece chili (deseeded, optional)

Soup:

1 clove garlic, finely chopped
1 piece medium onion, finely chopped
1 cup coconut milk (or 236 ml)
½ cup coconut cream (or 118 ml)
½ cup water (or 118 ml)
½ cup chayote, chopped
1 piece spring onion, chopped (or ¼ cup)

Piaparan:

1 piece medium red bell pepper, chopped
2 cups shredded coconut
2 tablespoons turmeric

Preparation

Deep fry the potato slices in 400F for 4 to 5 minutes or until golden brown. Set aside.
Mix the palapa ingredients with the potato slices. Set aside.
For the soup, sauté garlic, onion, and chicken legs for 5 minutes. Then add coconut milk, coconut cream, and water. Add chayote, and simmer until chicken is thoroughly cooked. Add spring onion. Remove chicken from soup. Set aside.
For the piaparan, sauté bell pepper and shredded coconut until coconut is cooked. Add turmeric for a pop of color. Then add the chicken legs and let it sweat for 4 minutes. Remove from heat.
Toss and mix the palapa and the piaparan together then pour the creamy soup on top.

Notes

Though usually cooked with chicken, this dish can also be prepared with beef, pork, and seafood.

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Nutrition Facts Per Serving

Calories

881

Fat

74.57g

Sodium

123mg

Cholesterol

76mg

Vitamin C

106.3mg

Carbohydrates

37.73g

Fiber

11.8g

Protein

23.99g

Potassium

1249mg

Sugar

10.98g

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