It’s a bit of a trick finding recipe sources that are actually from Papua New Guinea, but this one for chicken and mango rice came from Trukai rice, a major PNG brand – recipe from here.
This was a straightforward recipe of chicken browned then cooked with rice in stock, with seasonings at the end. It calls for “sweet chili sauce”, as there doesn’t seem to be a lot of preference for really spicy food in the PNG recipes I looked through – very different from neighbouring Indonesia! I went for a “Szechwan chutney” from an Indian grocery store – still some heat, but sweetness too.
I really like using mango in savoury dishes – it goes really well with the green onion and chicken. It also liked the technique of adding in the raw veggies at the very end and letting them lightly blanch in the heat while the rice rests – meant they stayed crisp. It made a HUGE amount of food and was really quick, I think I’m adding it to my recipe roster!