Mango Chili Chicken Flatbread and Coconut Adobo Chicken Stuffed Sweet Potatoes

 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. 

 

 

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

Ingredients:

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.

 

 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?