Piyanggang Manok (Tausog Coconut Chicken)

Piyanggang Manok is a traditional Filipino dish from Southern Mindanao which is made from chicken cooked in burnt coconut for smoked flavor that is seasoned with garlic, ginger, lemongrass, turmeric, and coconut milk. This Burnt Coconut chicken is best to serve and eat with white rice and palapa.

Chicken Piyanggang is a popular dish introduced by the Muslim tribe called Tausog, which originated in the province of Sulu in Southern Mindanao, Philippines. This dish is popular among Filipino Muslims since it is one of the few Filipino foods that are halal-friendly. In addition to that, there are other traditional tausog dishes to try include Beef Kulma, and Chicken Pastil from Maguindanao region in Southern Mindanao.

The main key ingredient of this recipe is charred coconut meat, which is made from the white flesh of a coconut that is burned over fire until it turns dark brown, releasing a smoky flavor. Afterward, it is placed in a food processor to be ground into a powder, which is then used to marinate the chicken

You may think that this is not a healthy food since it contains a burned coconut. However, the coconut meat isn't completely burned; instead, we only cook it until it turns light brown, just enough to produce a smoky aroma and flavor.

Why you should try this recipe

• It has a rich and smoky flavor since it is seasoned with ginger, garlic, lemongrass, onion, coconut milk, and charred coconut meat.
  
• This is one of the few Filipino foods that is halal-friendly among Muslims since it contains no pork and is made by Muslim Filipinos.
  
• This dish represents the rich culture of the Tausug tribe from Southern Mindanao. If you are curious about Muslim Filipino cuisines, this is a recommended dish to try.

Recipe Ingredient

Here are the ingredients you need to make Piyanggang Manok:

• Chicken: I am using chicken drumsticks with thighs since I find them juicy and moist to eat.
  
• Charred coconut meat: This is made from a white-fleshed coconut that is cooked over fire until it becomes light brown before being transferred into a food processor to make into a powder. This is the main key ingredient for this recipe since it gives a smoky flavor.
  
• Herbs & Spices: I am using turmeric, garlic, ginger, red onion, and lemongrass, which enhance the flavor of the chicken.
  
• Coconut Milk: The coconut milk will be used to simmer the chicken until there is less sauce, which will help add creaminess and a mildly sweet coconut flavor to the chicken.
  
• Other ingredients: Additionally, you will need fish sauce to add salty and umami flavor, and vegetable oil to sauté the onion, garlic, chicken, and other ingredients.

Cooking Instruction (with Pictures)

I. Marinate the Chicken

• To start the marination, I combined the chicken with charred coconut powder, salt, black pepper, turmeric, grated garlic & ginger.
• After that, I mixed it gently using my hand and then set it aside for 15 minutes to absorb the flavor.

II. Cooking the Chicken

• Firstly, I added vegetable oil to the pan on medium heat.
• Once it becomes hot, I add the chopped red onion and then gently stir for a few minutes before adding the chopped garlic & ginger.
• Next, I added the marinated chicken, stalk of lemongrass and poured water, which I stirred again for several minutes before pouring the coconut milk.

• I let the chicken simmer in the coconut milk for 30 minutes or until the chicken is soft and cooked. Add the fish sauce during the middle of simmering and stir to combine. Add salt & black pepper if needed.
• After that, I transferred the chicken to the baking pan, where I broiled it in the oven for 10 minutes to have a charred texture.
• Once done, spread the remaining black sauce, from the pan, on the plate before adding the Chicken Piyanggang. This is best to serve and eat with rice.

SPICY SUGGESTION: To make it spicy, you can add red or green chilies and sauté them together with onion, ginger, and garlic before adding the marinated chicken. In the Philippines, we use a specific type of red chili called Siling Labuyo, but you can use any kind of chili according to your preferences.

TIPS AND HINTS: If you want to have a stronger flavor, you can grill the chicken instead of baking it in the oven. Also, if you prefer a healthier way to char the coconut meat without burning it over a fire, shred the coconut meat and place it on a baking sheet lined with parchment paper. Then, broil it in the oven for 10-15 minutes until it turns golden brown.

Frequently Asked Questions

📋 Recipe Card

Piyanggang Manok

Saif Al Deen Odeh

Piyanggang Manok is a traditional Filipino dish from Southern Mindanao made with chicken cooked in burnt coconut for a smoky flavor, seasoned with garlic, ginger, lemongrass, turmeric, and coconut milk. Best served with white rice and palapa.

5 from 6 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main

Cuisine Filipino

Servings 3 people

Calories 823 kcal

Equipment

• 1 Baking Oven

Ingredients

  

1x2x3x

• 3 pieces of chicken leg quarter
• 2 tablespoons of charred coconut meat
• 1 teaspoon of turmeric
• 2 teaspoon of grated garlic for marinating the chicken
• 3 cloves of chopped garlic for sautéing
• 2 teaspoon of grated ginger 1 teaspoon for marinating & 1 teaspoon for sautéing
• 1 medium chopped red onion
• 2 stalks of Lemongrass
• ½ cup water
• 400 ml of Coconut milk 1 whole canned
• 1 tablespoon of Fish sauce
• 2 teaspoons of Salt
• 1 teaspoon of Black Pepper
• 2 tablespoon of Vegetable canola oil

Instructions

 

Marinating the Chicken

• To initiate the marination, combine the chicken with charred coconut powder, salt, black pepper, turmeric, grated garlic, and ginger.
• Gently mix using cleaned hands, then set aside for 15 minutes to absorb the flavors.

Cooking the Chicken

• Add vegetable oil to a pan over medium heat.
• Once heated, add the chopped red onion and gently stir till it turns translucent.
• Add the chopped garlic and ginger. Stir for few minutes before adding the marinated chicken.
• Pour water and add the stalk of lemongrass. Give a quick stir before pouring in the coconut milk.
• Allow the chicken to simmer in the coconut milk for approximately 30 minutes or until soft and cooked.
• Halfway through, add the fish sauce and stir to combine. Continue simmering the chicken.
• After simmering, transfer the chicken to a baking pan and broil in the oven for 10 minutes to achieve a charred texture.
• Once done, spread the remaining sauce from the pan onto the plate before adding the Chicken Piyanggang. This dish is best served and enjoyed with rice.

Video

Notes

• For spiciness, include red or green chilies and sauté them together with the onion, ginger, and garlic.
• For a healthier approach, you can broil the shredded coconut meat in the oven instead of burning it over fire.
• For a stronger smoky flavor, consider grilling the chicken instead of broiling it in the oven

Nutrition

Serving: 3gCalories: 823kcalCarbohydrates: 14gProtein: 40.8gFat: 72.3gSaturated Fat: 36gCholesterol: 164mgSodium: 440mgPotassium: 482mgFiber: 4.5gSugar: 6.2gCalcium: 38mgIron: 4mg

Keyword Chicken Piyanggang, Piyanggang Manok

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