Piyanggang Manok Recipe

This dish uses rich flavor of chicken combined with the unique flavor of charred coconut meat, mixed with flavorful spices of turmeric, ginger and lemongrass.

Tips

Piyanggang Chicken is a traditional Mindanao Tausug tribe dish that is traditionaaly stewed in a flavorful charred coconut sauce, then finished on the grill.

50 min.
8 People
Easy
Average

Ingredients

Pamapa itum (black coconut mixture):

2 tbsp ground blackened coconut *
4 Tbsp. turmeric powder
1/4 cup ginger , thinly sliced ( julienned )
1 stalk lemongrass , minced
3 tbsp vegetable oil
knorr liquid seasoning
pepper to taste

For Piyanggang Manok:

4 quarter cut chickens
2 tbsp oil
3 cloves garlic minced
1 pc white onion , sliced
1 ( 400 ml ) can coconut milk
1 cup water
1 stalk lemongrass ( white end ), pounded
1 pc knorr chicken cube (for Halal: remove)
1-3 pcs red chillies , sliced
Knorr Liquid Seasoning
salt and pepper to taste

Cooking Method

Combine all ingredients of the pamapa itum in a food processor or in a mortar. Process or pound until mixture comes together in a paste.
Marinate chicken in the prepared pamapa itum for at least 5-10 minutes.
In a pan, heat oil and sauté garlic and onion. Add coconut milk, water, lemongrass, Knorr Chicken Cube and red chilies. Allow to simmer.
Add marinated chicken into the pan. Reduce heat and continue to cook until chicken is fully cooked.
Season with Knorr Liquid Seasoning, salt and pepper according to taste. Continue to simmer until sauce has thickened.
Optional to grill the chicken after braising. Remove chicken pieces from the sauce and grill until charred. Return back to sauce before serving.

*Chef’s notes:
To make blackened coconut: Grill coconut meat directly over the fire of your gas stove until it becomes charred and black. You can try to cook the coconut shells with meat, meat-side down over the flame until the meat is charred black. Remove from heat and let cool. Once cooled, scrape the coconut meat off its shell. Ground in a mortar or food prcessor.

You may also use desiccated coconut by toasting it in a dry pan over medium low heat until it is almost black but not ashy. Continuously mix while doing this to ensure evenness.