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.
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
Prep Time: 30min | Cook Time: 40min
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.
Nutrition
Calories881
Fat74.57g
Sodium123mg
Cholesterol76
Vitamin C106.3mg
Carbohydrates37.73g
Fiber11.8g
Protein23.99g
Potassium1249mg
Sugar10.98g
Vitamin B6.728
Reviews
Be the first to review this recipe by clicking the button below
