Piyanggang Manok: Black Coconut Chicken
Recipe Guy
Regional Filipino Cooking
The dark sauce on this piyanggang manok starts with shredded coconut, patiently charred before it is ground with ginger, garlic, shallots, and lemongrass. Coconut milk turns that coarse paste into a rich braise for chicken thighs, with calamansi added at the finish.
About This Recipe
Local name: Piyanggang Manok / Chicken Pyanggang
The coconut is the first cooking task and deserves close attention. Stirring it constantly over medium heat helps develop a deep, even color before it joins the aromatics, chiles, turmeric, coriander, and pepper in the food processor.
Cook the paste briefly in oil, coat the chicken, and then add the coconut milk and remaining braising ingredients. A covered simmer tenderizes the thighs; an uncovered finish concentrates the sauce. The optional grill or broiler stage adds another finish, but the stovetop braise stands on its own.
Ingredient Notes
Burnt coconut
The coconut should become deeply dark brown to black and fragrant, not ashy or bitter.
Turmeric
Fresh turmeric gives the best aroma, but powdered turmeric works in a U.S. pantry version.
Chicken thighs
Bone-in thighs stand up to simmering and keep the dish juicy.
Coconut milk
Use full-fat coconut milk so the sauce clings to the chicken.
Cooking Notes
- Move the shredded coconut around the skillet continuously, including the edges. Transfer it out once deeply dark and smoky rather than leaving it in the hot pan while you prepare the aromatics.
- Slice only the tender center of the lemongrass for the paste, as listed. Keep those slices fine so the coarse paste does not leave long, fibrous pieces in the sauce.
Piyanggang Manok: Black Coconut Chicken Recipe
Piyanggang Manok is a Tausug chicken dish coated in a smoky black coconut paste with ginger, turmeric, chilies, and coconut milk.
Yield: 6 servings Serving size: 1 chicken thigh with sauce
Yield note: The black paste can be made 2 days ahead and refrigerated.
Shopping List
Meat
- Bone-in chicken thighs or leg quarters
Produce
- Ginger
- Garlic
- Shallots
- Lemongrass
- Chilies
- Calamansi
Pantry
- Unsweetened shredded coconut
- Full-fat coconut milk
- Turmeric
- Coriander
- Fish sauce
- Rice
Ingredients
Black Coconut Paste
- 1 1/2 cups unsweetened shredded coconut
- 6 garlic cloves
- 3 shallots, chopped
- 2 inches ginger, chopped
- 1 stalk lemongrass, tender center sliced
- 2 red chilies, chopped
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 2 tablespoons water, as needed
Chicken
- 6 large bone-in chicken thighs, about 3 pounds
- 1 tablespoon neutral oil
- 1 1/2 cups full-fat coconut milk
- 1/2 cup water or chicken stock
- 1 tablespoon fish sauce
- 1 teaspoon kosher salt, plus more to taste
- 1 tablespoon calamansi or lime juice
Serve
- Turmeric rice or steamed rice
- Cucumber slices
- Calamansi wedges
- Chili sauce
Instructions
- Char the shredded coconut in a dry skillet over medium heat, stirring constantly, until it becomes very dark brown to nearly black and smells smoky, 10 to 15 minutes.
- Transfer the charred coconut to a food processor with garlic, shallots, ginger, lemongrass, chilies, turmeric, coriander, black pepper, and a splash of water. Process into a coarse paste.
- Season chicken with salt and let it sit while the paste is made.
- Heat oil in a wide pot. Add the black coconut paste and cook 3 to 4 minutes until fragrant and glossy.
- Add chicken and turn to coat every piece with the paste.
- Pour in coconut milk, water or stock, and fish sauce. Bring to a gentle simmer.
- Cover and cook 30 to 35 minutes, turning the chicken once, until tender.
- Uncover and simmer 10 to 15 minutes more, until the sauce reduces and clings to the chicken.
- For a grilled finish, move chicken to a hot grill or broiler for 3 to 5 minutes per side, brushing with sauce.
- Finish with calamansi juice and serve with rice, cucumber, and extra sauce.
Nutrition Estimate
Estimated per serving using bone-in chicken thighs and full-fat coconut milk; actual values vary by skin, sauce served, and trimming.
Tips For The Best Piyanggang Manok: Black Coconut Chicken
- Char patiently: The flavor depends on very dark coconut, but rushing over high heat can make it taste bitter.
- Process warm: Warm charred coconut breaks down into a better paste.
- Reduce uncovered: The last simmer turns the sauce glossy and concentrated.
- Finish with acid: Calamansi at the end wakes up the rich coconut sauce.
How To Serve And Store
Serving: Serve with turmeric rice, cucumber, calamansi, and a spicy sawsawan.
Make Ahead: Make the black coconut paste up to 2 days ahead.
Refrigerate: Refrigerate cooked chicken for up to 4 days.
Freeze: Freeze for up to 2 months; the sauce may separate slightly but comes back together when warmed.
Reheat: Reheat gently with a splash of coconut milk or water.
Safety: Cool perishable leftovers within 2 hours and reheat cooked foods to steaming hot before serving again.
Common Questions
Why is Piyanggang black?
Its color comes from coconut charred until very dark, then ground into the sauce.
Is the chicken supposed to taste burned?
No. The coconut should taste smoky and nutty, not ashy.
Can I use boneless chicken?
Yes, but bone-in chicken gives better flavor and is harder to overcook.
Is this dish spicy?
It can be mild or hot. Control the heat by adjusting the chilies in the paste.
Does the chicken need the optional grilled finish to cook through?
No. The braise should cook it through before that optional finishing step. Check the thickest part of a thigh away from the bone for 165 F; the dark coconut sauce cannot show you the meat's doneness.
What if the coconut smells ashy instead of smoky?
Do not grind an acrid batch into the paste and expect coconut milk to hide it. Start that coconut stage again over controlled heat, stirring constantly; its flavor will carry through the entire chicken sauce.
