|Place of origin||Philippines|
|Region or state||Aklan, Western Visayas|
|Main ingredients||chicken, banana pith (ubad)|
Inubaran, also spelled inubaean, 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). 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. It originates from the Western Visayas and is associated with the cuisines of the Aklanon people. Variants of the dish can also be made with other types of meat or seafood. It is a type of ginataan.
- Malvar, Martha Angela. "Binacol at Inubaran, Treasured Dishes of Aklanons, Namit Ah!". Mama Sita's. Retrieved 6 June 2019.
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- Morales, Hannah Reyes; Nillasca, Cecilia. "Recipe: Inubarang Manok". Anthony Bourdain: Parts Unknown.
- "Inubarang Manok (Coconut-simmered Chicken)". My Bay Kitchen. Retrieved 6 June 2019.
- Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
- "Going local: 6 Aklanon food you should try". Langyaw. Retrieved 6 June 2019.