| Course | Main course |
|---|---|
| Place of origin | Philippines |
| Region or state | Aklan, Western Visayas |
| Serving temperature | Hot |
| Main ingredients | chicken, banana pith (ubad) |
Inubaran is a Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. The souring agent (called aeabihig) is traditionally either batuan fruits (Garcinia morella) or libas leaves (Spondias pinnata).[1][2] The name means "[cooked] with ubad (banana pith)", not to be confused with ubod (palm heart); although ubod can sometimes be used as a substitute for ubad which can be difficult to acquire.[3][4] It originates from the Western Visayas and is associated with the cuisines of the Aklanon people.[5] Variants of the dish can also be made with other types of meat or seafood. It is a type of ginataan.[4][6]
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| Stews, braises and casseroles |
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| Fried chicken |
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| Roast and barbecue |
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| Rice dishes |
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| Pies and bread dishes |
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| Salads |
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| Chicken soup |
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| Cuts and techniques |
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