ALL ABOUT ADOBO
“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.”
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“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.”
US Poultry Adobo Paella.
US Adobo with kamatis.
US Ambassador MaryKay Carlson hosted the launch of Chef Nancy Reyes-Lumen’s cookbook. Here with US Embassy Agricultural Counselor Michael Ward.
Chefs Sau del Rosario and Pixie Rodrigo Sevilla.
Chef Nancy Reyes-Lumen has always been touted as the Adobo Queen — and rightly so, because she has worked so hard to promote Adobo as a classic Filipino dish that is at par with the best in the world. She has traveled far and wide to showcase adobo in cooking demonstrations, especially those with foreign audiences, and supported the recognition of the adobo as the National Dish of the Philippines.
It therefore comes as no surprise that she should author a cookbook that celebrates the Adobo, easily one of the Philippines’ most iconic dishes. The cookbook, titled US Poultry Adobo Collection, was recently launched at the US Ambassador’s residence, with Ambassador MaryKay Carlson herself hosting it, for while adobo is a traditional Filipino dish, Chef Nancy uses US poultry. It thus also showcases the exceptional quality and versatility of US poultry products.
“The US 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. I thank Chef Nancy Reyes-Lumen for contributing her expertise and passion for adobo to bring authenticity and creativity to this collection,” Ambassador Carlson said during the cookbook launch.
The event turned out to be star-studded, as it saw the attendance of a good number of chefs and representatives from the local retail, food service, and food processing sectors.
The cookbook was published with the support of the us Department of Agriculture’s Foreign Agricultural Service in Manila, the USA Poultry and Egg Export Council (USAPEEC), and the United Soybean Board. It features more than 20 adobo and sauce recipes crafted by Chef Nancy. These recipes pay homage to traditional Filipino regional cooking styles while at the same time incorporating modern twists using us chicken, duck and turkey products that are available in the Philippines.
Among Chef Nancy’s recipes in the book is that of US Chicken BBQ-Adobo with Adobo Glaze which pairs traditional Filipino flavors with the premium quality of US poultry. The dish was served as a pass-around appetizer during the launch party. Other adobo dishes served as mains were US Chicken Adobo Paella, US Chicken Diablo, US Chicken Adobo sa Kamatis, US Chicken Adobo Pastil, Spatchcock’d US Turkey Adobo and Ritzy-Rich Roast US Duck Adobado.
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The cookbook is targeted for distribution in US Poultry product promotion events, with a limited number of copies to be made available to restaurateurs, importers and other industry representatives. Select recipes from the cookbook 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. Use your hands, trust your taste and let time do its work,” Chef Reyes-Lumen said. “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.”
The Philippines is the seventh largest market for US poultry products in the world and the largest in Southeast Asia. Over the past 10 years, US poultry exports to the Philippines have more than tripled, reaching nearly P10.6 billion ($190 million) in 2024.
