Ambassador Carlson Launches U.S. Poultry Adobo Cookbook

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U.S. Ambassador to the Philippines MaryKay Carlson hosted the launch of the U.S. Poultry Adobo Collection cookbook on May 15 to celebrate adobo and highlight the quality of U.S. poultry products.

The cookbook was authored by “Adobo Queen” Chef Nancy Reyes-Lumen and showcases more than 20 adobo and sauce recipes using U.S. chicken, duck and turkey available in the Philippines.

“This cookbook 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,” Carlson said during the launch.

She thanked Chef Reyes-Lumen for bringing authenticity and creativity to the collection.

The cookbook was developed with support from the U.S. Department of Agriculture’s Foreign Agricultural Service in Manila, the USA Poultry and Egg Export Council and the United Soybean Board.

Recipes in the collection pay tribute to regional Filipino cooking while incorporating modern twists with premium U.S. poultry.

Limited copies will be available to restaurateurs, importers and industry representatives during U.S. poultry promotion events.

Select recipes, including U.S. Chicken Adobo Pastil and U.S. Chicken Adobo sa Kamatis, will be posted on USAPEEC’s Facebook page: https://www.facebook.com/USAPEECPHL

“Adobo isn’t about right or wrong – it’s about heart, patience and flavor,” Reyes-Lumen said.

“Use your hands, trust your taste and let time do its work.”

She said premium U.S. poultry makes adobo rich, meaty and personal, encouraging cooks to “own your recipe, cook it slow and let the love simmer through.”

Among her featured dishes is U.S. Chicken BBQ-Adobo with Adobo Glaze, a recipe that blends traditional Filipino flavors with high-quality U.S. poultry.

The Philippines ranks as the seventh-largest market for U.S. poultry worldwide and the largest in Southeast Asia.

U.S. poultry exports to the Philippines have more than tripled in the past decade, reaching nearly PHP10.6 billion ($190 million) in 2024.

This growth reflects rising demand driven by a young population and expanding retail, foodservice and food processing sectors.

U.S. 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.