Chef Tom – Dominican Chicken and Mathew ‘ET’ Gibbs

Here is a very-easy-to-put-together weeknight dish that’s filling, protein-rich, and surprisingly yummy –a satisfying end to a cold day.

The marinade does take an hour to work its magic, but it’s way worth it. Serve the chicken and the roasted potatoes with a simple green salad and you’re set.


Dominican Chicken

Serves 6

3 stalks celery, chopped

6 cloves garlic

1/3 cup cilantro

2 small lemons, juiced

2/3 tablespoon fresh thyme leaves

1/2 cup green bell, coarsely chopped

1/2 cup red bell, coarsely chopped

1 teaspoon kosher salt

1/2 teaspoon capers

1/8 cup olive oil

6 large chicken thighs, skin-on and bone-in

Make the marinade: Combine everything but the chicken in a food processor and puree.

In a large bowl, pour the marinade over the chicken and set aside in the fridge for one hour.

Preheat oven to 375. Place racks on sheet pans, coat with spray. Or pre-oil a foil-lined baking sheet.

Arrange thighs on racks (baking sheet), covered well in marinade and roast for 30-40 minutes until skin is golden, until internal temp is 145-160. (turn one of the fatter ones over, cut into the meat to the bone, and check for no redness. Too red? Put thighs back into the oven for another 10 minutes).


Roasted Baby Potatoes with Rosemary and Garlic

Serves 6


1 ½  pounds baby potatoes
2 tablespoons chopped fresh rosemary

3 large cloves of garlic, chopped

Olive oil

Salt and pepper

Place potatoes into a large bowl. Add olive oil and mix to coat. Add chopped rosemary and garlic, season well with salt and pepper. Place potatoes onto a pre-oiled foil-lined baking sheet and bake along with the chicken. Potatoes are done when you can easily insert the tip of a sharp knife.

On That Note


Mathew “ET” Gibbs is an off-the-charts dancer. Check this guy out. He combines two popular Hip Hop dance styles: some complex and intricate Tutting (think King Tut), with Bone Breaking (you can figure out which is which). Man is made of rubber. I especially love his partner work with Kath Cheng in the vid below entitled “The Parasite and its Host.”

The Parasite & it’s Host Duet

IG: @MatthewGibbs_ET @KathCheng


Chef Tom is currently Resident Chef for a small tech firm in San Francisco. He also teaches cooking classes, caters small parties and leads overseas culinary tours. His specialty for the last twelve years has been cooking for people with food allergies and sensitivities. His motto is “Food should give you pleasure, not pressure.”

Check him out at

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