Not your lola's 'handa': Adoboqueen and U.S. Embassy team up for new twist on old favorite

US Ambassador to the Philippines MaryKay Carlson hosted the launch of the US Poultry Adobo Collection on 15 May, bringing together chefs, food industry leaders, and culinary enthusiasts to celebrate a beloved Filipino dish with a flavorful American twist.

Held at the US Embassy residence, the event showcased the cookbook authored by “Adoboqueen” Chef Nancy Reyes-Lumen. Backed by the US Department of Agriculture’s Foreign Agricultural Service in Manila, the USA Poultry and Egg Export Council (USAPEEC), and the United Soybean Board, the collection features over 20 adobo and adobo-inspired sauce recipes using American chicken, duck, and turkey.

“[This 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. “I thank Chef Nancy Reyes-Lumen for contributing her expertise and passion for adobo to bring authenticity and creativity to this collection.”

Each recipe pays homage to regional Filipino traditions while introducing new techniques and ingredients. Select recipes — including US Chicken Adobo Pastil and US Chicken Adobo sa Kamatis — will be available on USAPEEC’s Facebook page.

“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,” Chef Reyes-Lumen said. “With premium quality U.S. poultry, your adobo can be rich, meaty, and proudly yours. Own your recipe, cook it slow, and let the love simmer through.”

Among her standout creations is the US Chicken BBQ-Adobo with Adobo Glaze, which marries the smoky flavor of grilled chicken with a sticky, tangy glaze.

U.S. Chicken BBQ-Adobo with Adobo Glaze Recipe

Ingredients:

8 US chicken drumsticks, slit on thick parts
8 US 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:

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

Adobo glaze preparation:

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

The cookbook will be available in limited quantities to restaurateurs, importers, and food sector professionals during promotional events. Its release also marks the growing presence of US poultry in the Philippines — the seventh-largest export market globally and the largest in Southeast Asia, with shipments totaling nearly P10.6 billion ($190 million) in 2024.