Count on self-proclaimed “Adobo Queen” Nancy Reyes-Lumen to come up with an Adobo dish for every occasion and give each of her Adobo creations a ‘twist’ or surprise factor to make it special.
Ask her to cook Chicken Adobo for a party, for instance, and she knows exactly what she will whip up – Chicken Adobo, all chicken drumsticks, with crispy skin and savory meat ‘sweetened’ with a secret ingredient that will give it a mild fruity taste, combined with chicken liver for a contrasting texture and flavor enhancement.
She shares the recipe for her U.S. Chicken Party Adobo, which is one of the featured recipes in her latest cookbook, “The U.S. Poultry Adobo Collection.” She put together more than 20 variations of Adobo in the book published by the USA Poultry and Egg Export Council (USAPEEC).
The recipes are so classic yet innovative, familiar yet new, each deserving to be cooked at home by Adobo lovers, homemakers, working moms, and even dads.
U.S. Chicken Party Adobo
Ingredients:
For the chicken:
8 pcs. U.S. Chicken Drumsticks, skin on
For the dry rub:
2 tbsps. paprika powder
Rock salt
Freshly ground peppercorns
1 tsp. baking powder
For the dish:
1/4 cup balsamic vinegar
1-2 tbsps. soy sauce
6 big cloves garlic, garlic-pressed
1 pc. medium shallot, finely sliced
2 tsps. mushroom powder
2 tbsps. guava jelly
6-8 pcs. chicken liver, pre-boiled
Fresh whole button mushrooms, kept whole
2 cups chicken broth (made with 1 pc. chicken cube and water)
2 tbsps. olive oil
2 tbsps. butter, or more, as desired
2 pcs. dried bay leaves or 3 pcs. fresh bay leaves or a pinch of fresh herbs like thyme and rosemary
Procedure:
1. Combine ingredients for the dry rub.
2. Generously rub the chicken drumsticks with it. Massage for 3 minutes and let stand for at least 15 minutes.
3. In a bowl, combine balsamic vinegar, garlic, mushroom powder, and guava jelly. Taste and adjust to your preference.
4. Heat olive oil and butter in a pan over high heat, then lower to medium. Pan-fry U.S. chicken drumsticks until browned. Remove from heat and set aside.
5. In the same pan, pan-fry the chicken liver and mushrooms together with the shallots, bay leaves, and bay leaves or herbs. Set aside.
6. Add balsamic mixture and chicken broth. Bring to a boil.
7. Add U.S. chicken drumsticks and cook until done, or when its temperature reaches about 165°F.
8. Add liver and mushrooms and cook through. Serve.
Makes 4 servings.
*Chef’s note: The baking powder will help make the chicken skin crispy. When using fresh herbs in the sauce, do not overdo it so that it will not taste too herby.