Mango Chili Chicken Flatbread and Coconut Adobo Chicken Stuffed Sweet Potatoes

Pulo Recipe Challenge

 I was recently challenged to develop a recipe using Pulo Philippine Cuisine; an authentic and award-winning collection of sauces and marinades inspired by the diverse cuisines of the Philippines.  Did you know that there are over 7000 Islands in the Philippines?  What makes the Philippines unique in Asia is the large variety of cultures that have come together including Malay, Chinese, Spanish and Indian cultures.  These cultures have all had a significant impact on the cuisine which is really the original fusion cuisine – before fusion cuisine was even a thing!

I was sent the entire line to check out which includes 3 marinades: Lemongrass Astuete, Mango Chili, Pineapple Tamarind and 2 cooking sauces: Kare Kare Toasted Peanut, and Coconut Adobo.

When cooking I do not often use pre-made sauces or marinades because I dislike the idea of feeding my family food filled with preservatives and artificial “ingredients”.   Pulo Philippine Cuisine though allows me the convenience of a pre-made product knowing that it is a premium, natural product with no artificial flavours, colours, or preservatives added.  I was surprised to find out that they make the sauces and marinades in small batches that are kettle-cooked slowly to bring out all the flavours of the fresh, quality ingredients used in the line.

Pulo Philippine Cuisine was developed and created in Vancouver by a Filipino family who now lives in Canada and the line of products are all made in Canada.   

Having never cooked with Pulo Philippine Cuisine before so I wanted to come up with a few different ideas to execute and test to see what would work.  I really wanted to avoid doing a stir fry since they are my go-to-meal in a pinch and wanted to get creative with the sauces.  In the end I came up with two real winners and honestly couldn’t decide which to share with you so I will share both. 

 

Mango Chili Chicken Flatbread

 

The first recipe is for Mango Chili Chicken Flatbread and features chicken marinated and then pan fried in Pulo Philippine Cuisine Mango Chili Marinade.  The chicken ended up with lovely well-balanced flavour and not too spicy at all – its really just a little bit of a kick.  It really worked so well with the intense flavours of the flatbread in a way that plain old chicken would never have accomplished.  I loved the combination of flavours so much I have been planning on making this again very, very soon. 

 

Mango Chili Chicken Flatbread

Mango Chili Chicken Flatbread

Ingredients:

2 Boneless Skinless Chicken Breasts, cubed
1/4 Cup Pulo Mango Chili Marinade
4 Flatbreads
2 Cups Mozzarella Cheese, Shredded
1 Mango, diced
8 Cocktail Tomatoes, Sliced
1 Avocado, Sliced
Chili Mayo Sauce** (Sriracha Mayo also works well!)
 

Instructions:

Place chicken and marinade in a glass bowl or dish, cover and allow to marinate for 30 minutes in the refrigerator.

Pan-fry chicken over medium-high heat until browned on both sides and cooked completely through.

Preheat oven to 400 degrees F.

Place flatbreads on large baking sheet or pizza sheet.

Dividing evenly between flatbreads, top with cheese, chicken, mango and tomatoes.

Bake Flatbread for 12 minutes or until cheese is melted through.

Remove from oven and top with avocado. 

Drizzle the flatbread with chili sauce.

Slice and serve immediately.

 

Chili Mayo Sauce

1 cup mayonnaise
2 tbsp  red chili pepper
1/2 teaspoon cumin
1 tbsp Lime Juice

Place all ingredients in a blender  and blend until smooth and creamy.

 

Mango Chili Chicken Flatbread

Mango Chili Chicken Flatbread
Ingredients
  • 2 Boneless Skinless Chicken Breasts cubed
  • 1/4 Cup Pulo Mango Chili Marinade
  • 4 Flatbreads
  • 2 Cups Mozzarella Cheese Shredded
  • 1 Mango diced
  • 8 Cocktail Tomatoes Sliced
  • 1 Avocado Sliced
  • Chili Mayo Sauce** Sriracha Mayo also works well!
Instructions
  1. Place chicken and marinade in a glass bowl or dish, cover and allow to marinate for 30 minutes in the refrigerator.
  2. Pan-fry chicken over medium-high heat until browned on both sides and cooked completely through.
  3. Preheat oven to 400 degrees F.
  4. Place flatbreads on large baking sheet or pizza sheet.
  5. Dividing evenly between flatbreads, top with cheese, chicken, mango and tomatoes.
  6. Bake Flatbread for 12 minutes or until cheese is melted through.
  7. Remove from oven and top with avocado.
  8. Drizzle the flatbread with chili sauce.
  9. Slice and serve immediately.
Recipe Notes

Chili Mayo Sauce
1 cup mayonnaise
2 tbsp red chili pepper
1/2 teaspoon cumin
1 tbsp Lime Juice
Place all ingredients in a blender and blend until smooth and creamy.

Mango Chili Chicken Flatbread

 The second keeper was Coconut Adobo Chicken Stuffed Sweet Potatoes.  The creamy, slightly coconut flavour of the sauce really balanced the sweetness of the potato and really just made the whole thing work incredibly well.  I was surprised how well this went over with my family as Anthony isn’t really into the whole trying new things thing.  

Keira is in a no sweet potato phase so she had the filling alone with some plain rice and she practically inhaled it then asked for more.

 

Coconut Adobo Chicken Stuffed Sweet Potatoes

Coconut Adobo Chicken Stuffed Sweet Potatoes

Ingredients:

3 large sweet potatoes
3 Boneless Skinless Chicken Breasts
2 tbsp Extra Virgin Olive Oil
salt and pepper, to taste
1 red bell pepper, chopped
3 green onions, chopped
1/2 Jar Pulo Coconut Adobo Cooking Sauce
2 Tbsp cilantro, roughly chopped
1/4 Cup Roasted cashews

 
Instructions:

Preheat oven to 400 degrees.

Wash and dry each sweet potato then rub them in olive oil.

Place them on a rack over a parchment or foil lined baking sheet then bake for 1 hour or until potato is soft.

Heat 1 tbsp oil in a large pan over medium high heat.

Add Chicken and season with salt and pepper.  Cook for about 5 minutes or until chicken is browned then add red bell pepper and green onions and cook for a further 2-3 minutes until pepper is tender-crisp.

Pour in the Pulo Coconut Adobo Cooking Sauce and mix together well, cooking for a further 10 minutes, stirring as needed.

Cut the sweet potatoes in half and fill with the chicken mixture, then top with with cilantro and cashews.

 

Coconut Adobo Chicken Stuffed Sweet Potatoes

 

Coconut Adobo Chicken Stuffed Sweet Potatoes
Ingredients
  • 3 large sweet potatoes
  • 3 Boneless Skinless Chicken Breasts
  • 2 tbsp Extra Virgin Olive Oil
  • salt and pepper to taste
  • 1 red bell pepper chopped
  • 3 green onions chopped
  • 1/2 Jar Pulo Coconut Adobo Cooking Sauce
  • 2 Tbsp cilantro roughly chopped
  • 1/4 Cup Roasted cashews
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and dry each sweet potato then rub them in olive oil.
  3. Place them on a rack over a parchment or foil lined baking sheet then bake for 1 hour or until potato is soft.
  4. Heat 1 tbsp oil in a large pan over medium high heat.
  5. Add Chicken and season with salt and pepper. Cook for about 5 minutes or until chicken is browned then add red bell pepper and green onions and cook for a further 2-3 minutes until pepper is tender-crisp.
  6. Pour in the Pulo Coconut Adobo Cooking Sauce and mix together well, cooking for a further 10 minutes, stirring as needed.
  7. Cut the sweet potatoes in half and fill with the chicken mixture, then top with with cilantro and cashews.

 I am really happy to have been able to discover Pulo Philistine Cuisine and can’t wait to get experimenting more with their authentic Philippine flavours!

 

Which recipe do you think you would enjoy the most?

 

11 thoughts on “Mango Chili Chicken Flatbread and Coconut Adobo Chicken Stuffed Sweet Potatoes

  1. Wow the presentation of these is quite stunning. They both sure look tempting, I think I would try the Sweet Potato dish first because it is out of my norm, I do enjoy flat breads though

  2. I have used two of their sauces and love them, but I never thought of doing something like your stuffed sweet potatoes! They look amazing.

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