Filipino
Chicken Papar (Pia-paran)
is an authentic meranao cuisine that's tasty and spicy at the same time. Mostly found in the island of Mindanao, specifically Marawi City, Iligan City, and Cagayan de Oro City.It has a unique taste thats both creamy and spicy at the same time, the chicken together with the spices beautifully blends together topped with generous amount of grated coconut meat, making it both eccentric and lusciously mouthwatering.
- Time
- 45 mins
- Serves
- 4
- Steps
- 11
- Ingredients
- 9
Method
- 01
In a container, put 1 large grated coconut then add 5 cups of lukewarm water, jumble then squeeze until the mixture is thick. Separate the coconut milk from coconut meat (grated coconut) through a strainer. Set aside the coconut milk.
- 02
Preheat cooking pan, then add 3 tablespoon vegetable oil, sauté garlic, white onion, and bellpepper to it until soft, then add coconut meat (grated coconut), salt, pepper and 1 teaspoon of turmeric.
- 03
Mix until the turmeric is evenly distributed.
- 04
Cook the papar in low to medium heat for 15-20 minutes or until the coconut meat is dry.
- 05
Finally, add chopped chilli to it, then set aside.
- 06
Preheat cooking pan, then add butter.
- 07
Once butter is melted, sauté garlic, white onion, and bellpepper until soft, then put on the slice chicken, add salt and pepper to taste, mix carefully, cover then simmer until chicken is golden brown.
- 08
Add to the mixture the coconut milk.
- 09
Then add the sliced potato, 1 1/2 teaspoon turmeric and 3 tablespoon palapa (Meranao condiment).
- 10
Cover and simmer for another 15-20 minutes until chicken is tender and soft.
- 11
Finally, once the mixture is almost dry, add the papar and garnish with spring onions.
