US ambassador MaryKay Carlson hosts adobo cookbook launch

Who doesn’t love adobo? With US-sourced poultry as its main ingredient, the classic Filipino dish gains a new dimension in terms of tastes, further elevating its timeless and universal qualities.

Led by US Ambassador to the Philippines MaryKay Carlson, the Embassy of the United States in Manila hosted the launch of the U.S. Poultry Adobo Collection, a cookbook by chef and “Adobo Queen” Nancy Reyes-Lumen that showcases this Filipino iconic dish while highlighting the exceptional quality of U.S. poultry products. 

“The U.S. Poultry Adobo Collection is a symbol of the close bond between the United States and the Philippines and our shared love for food as friends, partners, allies and foodies,” Ambassador Carlson said during the cookbook launch attended by chefs and representatives from the local retail, food service and food processing sectors. 

This cookbook features more than 20 adobo and sauce recipes by Reyes-Lumen that pay homage to traditional Filipino regional cooking styles while incorporating the use of US chicken, duck, and turkey products that are available in the country. Limited copies will be distributed to restaurateurs, importers and other food industry representatives. 

“I thank chef Nancy Reyes-Lumen for contributing her expertise and passion for adobo to bring authenticity and creativity to this collection,” Carlson added.  

“Adobo isn’t about right or wrong – it’s about heart, patience, and flavor.  Use your hands, trust your taste and let time do its work. With premium quality US poultry, your adobo can be rich, meaty, and proudly yours.  Own your recipe, cook it slow, and let the love simmer through,” explained Reyes-Lumen.   

The Philippines is the seventh largest market for US poultry products in the world and the largest in Southeast Asia.  US poultry exports to the Philippines more than tripled over the past decade, and this increase is attributed to growth in the Philippines’ retail, food service and food processing sectors, and a strong demand driven by a young population. 

This cookbook was launched with the support of the US Department of Agriculture’s Foreign Agricultural Service in Manila, the USA Poultry and Egg Export Council and the United Soybean Board.

Below is the recipe for one of Reyes-Lumen’s special creations, the US Chicken BBQ-Adobo with Adobo Glaze that marries traditional Filipino flavors with the premium quality of U.S. poultry:

US Chicken BBQ-Adobo with Adobo Glaze Recipe 

Ingredients: 

• 8 U.S. chicken drumsticks, slit on thick parts 
• 8 U.S. chicken thighs, deboned 

Marinade:  

• ½ cup apple cider vinegar 
• 2 tbsp soy sauce 
• 6-8 cloves garlic, garlic-pressed 
• 1 mini can of 7-up 
• Rock salt 
• Freshly ground peppercorn 

Adobo glaze: 

• 1 tsp vinegar 

• 1 tbsp water 
• 1 tbsp tomato paste 
• 1 tbsp sugar or 2 tbsp molasses 

Steps: 

1. Marinate the U.S. chicken, massage for 3 minutes, and let stand.  For best results, leave for 4 hours in the refrigerator.  
2. Prepare the coal in the BBQ pit: coals in the hot zone, no coals in the cold zone. 
3. Remove the U.S. chicken from the marinade and pat dry.  
4. Barbecue the U.S. chicken, skin side down, on the hot zone for about 5-8 minutes or until browned.  
5. While the U.S. chicken is grilling, prepare the adobo glaze.  
6. When almost done, move to the cold zone and brush with the adobo glaze.  
7. Keep turning often until the internal temperature reaches 165F.  

Adobo glaze: 

1. Caramelize the sugar and water until amber in color.  
2. Quickly pour in the vinegar and tomato paste.  
3. The sauce will bubble – still to blend until smooth.