A Costa Rican casado brings together balanced portions of rice, beans, protein, salad and plantain. This grilled chicken version is practical and colorful.
Recipe details
- Prep time: 25 min
- Cook time: 30 min
- Total time: 55 min
- Servings: 4 servings
- Difficulty: Easy
- Estimated cost per serving: $3.15
Ingredients
- 1 1/2 lb (680 g) thin chicken breasts
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt, divided
- 1 tablespoon oil
- 3 cups cooked white rice
- 2 cups cooked black beans
- 2 ripe plantains, sliced
- 2 cups shredded cabbage
- 1 tomato, chopped
- 1/4 cup cilantro
- 2 tablespoons vinegar
- 4 small corn tortillas
Step-by-step instructions
- Marinate the chicken for 15 minutes with lime, garlic, cumin and half the salt.
- Combine the cabbage, tomato, cilantro, vinegar and remaining salt; set aside.
- Pan-fry or sauté the plantain slices until golden, 2 to 3 minutes per side.
- Cook the chicken in an oiled skillet for 4 to 5 minutes per side, until it reaches 165°F (74°C).
- Build each plate with chicken, rice, beans, salad, plantain and a tortilla.
Tips and variations
- Prepare the rice and beans ahead to reduce the total time.
- Keep each component separate for a traditional presentation.
