Go Back

Costa Rican Casado

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Costa Rican
Ingredients Method

Ingredients
  

  • 1 ½ cups rice
  • 3 cups chicken or vegetable broth
  • 2 cans black beans
  • 1-2 plantains sliced diagonally into disks
  • Chopped raw salad vegetables of your choice lettuce, tomatoes, fruit, cabbage, etc.
  • Vinegar, salt, and neutral oil to dress the salad
  • 1 ½ - 2 lbs. chicken thighs cut into bite sized cubes
Chicken Marinade
  • 2 tablespoons olive oil or vegetable oil
  • 3 tablespoons lime juice
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder or minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon dried minced onion optional
  • ½ teaspoon cayenne pepper optional, for a spicier version
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste

Method
 

  1. Mix together the chicken marinade ingredients in a small glass measuring cup or bowl. Place the cubed chicken into a large ziptop bag, and pour the marinade over the chicken. Let the chicken marinate for 30 minutes to overnight.
  2. Start the rice and cook according to package directions using the broth. Or cook in a rice cooker – my new favorite kitchen appliance.
  3. Dump the black beans into a small saucepan or bowl. Heat on the stovetop or microwave. Add garlic salt to taste.
  4. Heat a large skillet over medium high heat. Dump the chicken and marinade into the skillet, and cook until cooked through, stirring from time to time. It should take about 8-10 minutes depending on the size of your cubes.
  5. Peel the plantains, and slice into diagonal slices. Heat a couple of tablespoons of oil in a skillet on medium to medium high heat. Add the plantains in a single layer and sprinkle with salt. Cook until lightly browned, then flip and continue cooking until the second side is also browned.
  6. Chop the salad vegetables. Dress the salad with a swirl of olive oil, a sprinkle of vinegar, and a shake of salt to taste.
  7. To serve, fill your plate with a scoop of rice, a scoop of black beans, a scoop of chicken, and a scoop of salad. Add the fried plantains around the edge, and top with Lizano sauce if you can.