Celebrating Filipino Flavor: U.S. Embassy Launches Adobo-Inspired Cookbook Featuring Premium U.S. Poultry
Manila, May 15, 2025 — U.S. Ambassador to the Philippines MaryKay Carlson hosted the official launch of the “U.S. Poultry Adobo Collection” cookbook, a flavorful collaboration with culinary personality and “Adobo Queen” Chef Nancy Reyes-Lumen. The cookbook celebrates adobo—one of the Philippines’ most beloved dishes—while highlighting the versatility and quality of U.S. poultry.
“This cookbook is more than just a collection of recipes—it’s a celebration of our strong ties with the Philippines, and our shared love for food,” Ambassador Carlson said at the event. “We’re thrilled to share this with our partners, friends, and fellow food lovers.”
The launch event brought together representatives from the local retail, foodservice, and food processing industries. Chef Nancy Reyes-Lumen was recognized for her creativity and passion in developing unique recipes that bring a fresh twist to classic adobo.
Backed by the U.S. Department of Agriculture’s Foreign Agricultural Service in Manila, along with the USA Poultry and Egg Export Council (USAPEEC) and United Soybean Board, the cookbook includes more than 20 adobo recipes. Each one puts a modern spin on traditional Filipino flavors using high-quality U.S. chicken, turkey, and duck—products that are readily available in the Philippines.
Recipes from the collection include exciting variations such as:
- U.S. Chicken Adobo Pastil
- Ritzy-rich Roast U.S. Duck Adobado
- Spatchcock’d U.S. Turkey Adobo
You can find these and more on the USAPEEC Philippines Facebook page.
“Adobo is about more than just following a recipe,” said Chef Reyes-Lumen. “It’s about heart, patience, and flavor. U.S. poultry gives you the quality you need to make adobo that’s rich, meaty, and proudly yours. Cook it slow, taste as you go, and let the love simmer through.”
One standout from the cookbook is the U.S. Chicken BBQ-Adobo with Adobo Glaze, which brings together classic Filipino barbecue flavors and the premium taste of U.S. chicken.
Why It Matters
The Philippines is the seventh largest market in the world for U.S. poultry—and the biggest in Southeast Asia. In 2024, U.S. poultry exports to the Philippines reached a record Php10.6 billion (around $190 million USD), more than tripling in the past decade. This growth reflects strong demand in the country’s retail, foodservice, and food processing sectors, fueled by a young and growing population.
Featured Recipe: U.S. Chicken BBQ-Adobo with Adobo Glaze
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, pressed
- 1 mini can of 7-Up
- Rock salt and freshly ground pepper
Adobo Glaze
- 1 tsp vinegar
- 1 tbsp water
- 1 tbsp tomato paste
- 1 tbsp sugar or 2 tbsp molasses
Instructions
- Massage marinade into chicken for 3 minutes and let rest. For best flavor, refrigerate for 4 hours.
- Set up a BBQ grill with a hot zone (with coals) and cold zone (no coals).
- Remove chicken from marinade and pat dry.
- Grill skin-side down over the hot zone for 5–8 minutes until browned.
- While grilling, prepare the glaze.
- Move chicken to the cold zone and brush with glaze.
- Keep turning until internal temperature reaches 165°F.
To make the glaze:
- Caramelize sugar and water until amber.
- Quickly stir in vinegar and tomato paste.
- Let it bubble until the sauce is smooth.
The U.S. Poultry Adobo Collection is more than just a cookbook—it’s a celebration of culinary creativity, cultural connection, and the enduring partnership between the United States and the Philippines. Through food, we continue to find common ground, honor tradition, and create new flavors together. With every recipe, the cookbook invites Filipinos to explore the possibilities of U.S. poultry and reimagine a well-loved dish in exciting new ways.
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