Latin Chicken

“The family meal is when the kitchen staff puts up a meal for the whole restaurant staff to eat about an hour before service starts.  For us, it is a communal event. It is a time to brush up on service techniques, address any issues from last night’s service, review the tasting notes on the beautiful Pinot Noir we just received, and talk about exotic ingredients some of our staff have never tasted or seen, while sharing a meal together. This week’s dish came from a family meal that our General Manager made. We took her core idea and lightened it up; removed her bacon-fried black beans and replaced them with beautiful roasted cauliflower and organic brown rice. And I swear, this isn’t an ad for Goya products but when a company makes a good product, it is hard to turn it down.” – Joe

  1. Chicken
    • 2 pounds Bone in Chicken Thighs
    • 1.5 cups Goya Mojo
    • 0.5 cup Goya Sofrito Purée
    • 0.5 cup Goya Cilantro Purée
    • 0.5 tablespoon Adobo Seasoning
    • 0.5 pack Goya Saźon Seasong
    • 3 each Garlic Clove – minced
  2. Latin Rice
    • 1 tablespoon Organic Olive Oil
    • 1 each Yellow Onion – small diced
    • 3 each Garlic Clove – minced
    • 0.5 pack Goya Saźon Seasoning
    • 0.5 cup Organic Brown Rice
  3. Roasted Cauliflower
    • 1 head Cauliflower – florettes removed and cut to bite size pieces
    • 0.5 each Yellow Onion – small diced
    • 1 tablespoon Organic Olive Oil
    • 1 teaspoon Ground Cumin



  1. Pre-heat oven to 350 degrees Fahrenheit and place all the ingredients for the chicken, except for the chicken, in a large bowl and whisk to combine.
  2. Pour the marinade into a large twelve inch skillet and gently place the chicken in the marinade.
  3. Cover with an oven-safe lid or aluminum foil and bake the chicken for 45 minutes.
  4. After 45 minutes, remove the lid and turn the oven to the ‘broil’ setting. About every five minutes or so, baste with a large metal spoon the marinade over the chicken. Repeat this step for about 20 minutes or until the skin is brown.
  5. Remove chicken from the oven while the rest of the meal is cooking.


  1. In a medium sized sauce pot over medium heat, add olive oil, onions, and garlic and cook until translucent.
  2. Add rice and stir to coat with the oil.
  3. Add water and bring to a boil, cover and cook per directions.

Roasted Cauliflower

  1. In a third and final pan over medium high heat, add olive oil and cauliflower and begin to roast.
  2. Stir to avoid burning for five minutes. After five minutes, add the onion and cumin. After an additional five minutes your cauliflower should be done, slightly al dente.
  3. Season to your taste with salt and pepper.

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