📝 About This Recipe
Hailing from the Tausug people of the Sulu Archipelago, Chicken Piyanggang is a culinary masterpiece defined by its striking jet-black sauce and deep, smoky aroma. The secret lies in 'Pamapa Itum,' a unique paste made from burnt coconut meat blended with aromatic spices like lemongrass, turmeric, and ginger. This dish offers a complex, earthy flavor profile that is unlike anything else in Filipino cuisine, making it a true soul-food experience.
🥗 Ingredients
The Pamapa Itum (Blackened Paste)
- 1 cup Fresh Coconut Meat (grated; must be charred until completely black)
- 3 stalks Lemongrass (white parts only, finely sliced)
- 2 inch knob Turmeric (peeled and sliced)
- 2 inch knob Ginger (peeled and sliced)
- 1 inch knob Galangal (optional, for extra depth)
- 5-6 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2-3 pieces Siling Labuyo (Bird's eye chili, adjusted for heat preference)
- 1 teaspoon Black Peppercorns (whole)
Main Dish
- 1.2 kg Whole Chicken (cut into serving pieces)
- 2 cups Coconut Milk (first press or thick cream)
- 3 tablespoons Coconut Oil (for sautéing)
- 1 teaspoon Salt (to taste)
- 1 teaspoon Brown Sugar (to balance the flavors)
👨🍳 Instructions
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1
Begin by charring the grated coconut. Place the coconut meat in a dry heavy-bottomed skillet over medium-high heat. Stir constantly until it turns from golden brown to a deep, uniform jet-black. Do not stop until it looks like charcoal, but avoid letting it turn to ash.
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2
Once the coconut is blackened, remove from heat and let it cool slightly. Grind the blackened coconut using a mortar and pestle or a spice grinder until it becomes a fine, dark powder.
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3
Create the Pamapa paste: In a food processor or blender, combine the blackened coconut powder with the lemongrass, turmeric, ginger, galangal, shallots, garlic, chilis, and peppercorns. Process until a thick, smooth, black paste forms.
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4
In a large mixing bowl, take half of the Pamapa paste and rub it thoroughly all over the chicken pieces. Let the chicken marinate for at least 30 minutes (preferably 2 hours) to allow the flavors to penetrate.
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5
Heat the coconut oil in a wide, deep pan or wok over medium heat. Sear the marinated chicken pieces for 3-4 minutes per side until the skin is slightly browned and the spices are fragrant.
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6
Add the remaining half of the Pamapa paste into the pan, stirring it into the oil and chicken for another 2 minutes.
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7
Pour in the coconut milk. Stir gently to incorporate the black paste into the milk until the liquid turns a beautiful, dark charcoal grey.
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8
Bring the mixture to a gentle boil, then lower the heat to a simmer. Cover the pan and let it cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened significantly.
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9
Season with salt and a touch of brown sugar to balance the earthiness. Continue to simmer uncovered if you prefer a thicker, oil-separated sauce (the 'nagmamantika' style).
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10
Optional but recommended: Remove the chicken from the sauce and quickly grill them over hot coals for 2 minutes per side to add an extra layer of smoky char, then return them to the sauce before serving.
💡 Chef's Tips
For the most authentic flavor, use a cast-iron skillet to char the coconut; it retains heat better and ensures an even blackening. If you can't find fresh coconut, you can use unsweetened desiccated coconut, but you may need to add a teaspoon of oil when charring it. Don't be afraid of the 'burnt' look—the blacker the coconut, the more authentic the flavor and color of your Piyanggang. If the sauce is too thick before the chicken is tender, add a splash of water or more coconut milk. Always use fresh turmeric and lemongrass if possible; the dried versions lack the citrusy punch required for this dish.
🍽️ Serving Suggestions
Serve hot over a bed of steamed white rice or 'Kuning' (yellow turmeric rice) for a beautiful color contrast. Pair with a side of fresh cucumber and tomato salad to provide a refreshing crunch against the rich sauce. Accompany with a glass of iced pandan-infused water or a cold calamansi juice to cut through the richness of the coconut milk. Traditionalists often serve this alongside other Tausug dishes like Satti or Tyula Itum for a complete feast.