Pablo's Spanish Cornish Hen's

Sandra McGrath


This makes a great Holiday dinner or buffet choice alongside a ham or boneless rib roast and your choice of sides.It's name comes from a young sous chef who once lived with us and made this for us on special occasions.

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30 Min
45 Min


thawed or fresh cornish game hens (split to make 12 servings)
2 bottle
soffrito (can be found in spanish section) or frozen
2 stick
butter, cut into 12 pieces
1 box
goya sazon seasoning. (use about four packets)
1 bottle
goya adobo seasoning, with or without pepper
3/4 c
cilantro, fresh and chopped


Step 1 Direction Photo

1Open packages of cornish hens, rinse and split each on a cutting board, breast side up.

Step 2 Direction Photo

2Place hens in a long casserole or use two casserole dishes.Loosen a little skin by using you finger or a small knife and place a pat of butter under the skin. You will notice a small bulge.Start seasoning each one with the dry seasonings and then add the soffrito, coating as much of the the hens that you can.Add any additional butter to the casserole that may be left over.

3Cover and bake 350 degrees for 30 minutes and then uncover and bake an additional 15-25 minutes until golden brown. Top with fresh cilantro before serving.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Spanish