Casado is Costa Rica’s classic everyday plate, bringing together rice, black beans, a savory protein, sweet plantains, salad, and avocado.
Prepare the components at the same time and keep the seasoning straightforward. The appeal is in the contrast of smoky chicken, creamy beans, sweet plantain, and fresh salad.
Use ripe plantains with darkened skins. They caramelize quickly in the skillet and bring the sweet balance that makes a casado feel complete.
Serving Suggestions
Serve with Lizano-style sauce, lime wedges, and a cold natural fruit drink. Substitute grilled fish or pork for the chicken if desired.
Recipe Notes
Store the components separately for up to three days. Reheat the rice, beans, and chicken gently and slice fresh avocado at serving time.
Costa Rican Casado with Grilled Chicken
A generous Costa Rican plate of grilled chicken, rice, black beans, sweet plantains, salad, and avocado.
Ingredients
Equipment
Method
Marinate and Grill Chicken:
- Toss the chicken with lime juice, garlic, cumin, salt, and oil. Let it stand for 15 minutes.
- Grill in a hot grill pan until browned and cooked through, about 6 to 8 minutes per side. Rest briefly and slice.
Cook Plantains:
- Warm a little oil in a skillet. Cook the plantain slices until caramelized and tender on both sides.
- Warm the rice and beans while the plantains cook.
Assemble:
- Arrange rice, beans, chicken, plantains, cabbage salad, avocado, and cilantro on four plates.
- Serve immediately with lime and a Costa Rican-style savory sauce if desired.
Nutrition
Notes
- Use leftover rice and beans for a quick weeknight version.
- A casado is flexible: grilled fish, pork, or a fried egg can replace the chicken.
