Tuesday, September 9, 2014

Pulo Lemongrass Atsuete Pulled Chicken & Pulo Coconut Adobo Shrimp & Veggies On Rice

Sue and I are excited to share this post with you today. 
We were chosen to participate in a Pulo Recipe Challenge using Pulo Philippine Cuisine products. We received the Pulo products and had a hard time deciding what to use! 

The 3 marinades and 2 cooking sauces all tasted delicious. Sue and I were little wary of the Kare Kare Toasted Peanut Sauce as we both are afraid of the whole savory peanut thing. We agreed to save that one for next time.
We decided to go with the Lemongrass Atsuete Marinade and the Coconut Adobo Cooking Sauce for this challenge. 
We are not terribly familiar with Philippine cooking so didn't know what to expect in terms of flavors or textures in the finished products. Turns out we both need to go to the Philippines. 

The dishes even turned out looking fairly pretty. 
Let's be honest here.... sometimes the saucier a dish is the less attractive it gets. 
These started out a little scary but turned out B-E-A-utifully. 

First up we will share our recipe for the Lemongrass Atsuete Pulled Chicken.

Pulo Lemongrass Atsuete Pulled Chicken

1 bottle Pulo Lemongrass Atsuete Marinade
8 chicken breasts
1 large onion, sliced
8 large, soft dinner buns

Turn crock pot on high. Place chicken breasts into the crock pot and pour on the Pulo Lemongrass Atsuete Marinade.

Stir to coat the breasts. 

Sprinkle the sliced onion on top.
Cover and cook on high for 3 hours or so (until chicken is cooked). 
Remove cooked breasts from crock pot and shred using 2 forks. (**TIP** You can also place the breasts into the bowl of a stand mixer and, using the "flat beater" attachment, shred it that way. This only takes a few seconds.)
Return shredded chicken to the crock pot and stir in the sauces from the bottom of the crock. 

Set to warm while you prepare the Coconut Adobo and rice.

Pulo Coconut Adobo Shrimp & Veggies on Rice

1/2 medium onion, diced
2 cloves garlic, minced
2 cups uncooked shrimp, tails removed
3 cups raw veggies 
(I used broccoli, cauliflower, zucchini, carrots)
1 jar Pulo Coconut Adobo Cooking Sauce

3 - 4 cups cooked rice 
(I used Jasmine but Basmati is a great alternative too)

2 - 3 green onions, chopped (for garnish)

Place a large pot over medium heat. Cook the onion and garlic until onion starts to soften, about 3 - 4 minutes.
Add in the uncooked shrimp and cook until shrimp turns pink, about 3 - 4 minutes. 
Add in your veggies and the jar of Pulo Coconut Adobo Cooking Sauce.

Stir until mixture comes to a boil, lower heat and simmer for about 15 minutes (stirring often) - until vegetables reach desired amount of done-ness. 

Serve hot over the cooked rice. Garnish with the chopped green onion.
These two dishes combined make a great dinner option.

holy heck....
Sooooo easy to put together. The hardest part of the whole thing is chopping the veggies. 

We can hardly wait to try the other marinades and cooking sauces!
We definitely recommend giving the Pulo line of products (click HERE for their website) a try if you want something a little out of the ordinary for dinner that requires very little work. 
*All opinions are our own.*


  1. Both dishes turned out great! Having spent 6 weeks in the Philippines this year, I can vouch that rice was the perfect compliment for the shrimp. Rice is everywhere!

  2. This sound so good, thanks for sharing this delicious looking recipe.