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Costa Rican Casado with Grilled Chicken

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A Costa Rican casado plate with grilled chicken, rice, black beans, fried plantains, cabbage salad, and avocado.
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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.

Close-up Costa Rican casado with grilled chicken, black beans, rice, plantains, salad, and avocado.

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.

A Costa Rican casado plate with grilled chicken, rice, black beans, fried plantains, cabbage salad, and avocado.

Costa Rican Casado with Grilled Chicken

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A generous Costa Rican plate of grilled chicken, rice, black beans, sweet plantains, salad, and avocado.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 plates
Course: Main Course
Cuisine: Costa Rican
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Grilled Chicken
  • 4 boneless chicken thighs
  • 2 tbsp fresh lime juice
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tbsp vegetable oil
Plate Components
  • 2 cups cooked white rice warm
  • 2 cups cooked black beans warmed
  • 2 ripe plantains sliced on the diagonal
  • 2 cups shredded cabbage salad with lime
  • 1 ripe avocado sliced
  • 1/4 cup fresh cilantro chopped

Equipment

  • Grill pan
  • Large skillet
  • Saucepan
  • Large platter

Method
 

Marinate and Grill Chicken:
  1. Toss the chicken with lime juice, garlic, cumin, salt, and oil. Let it stand for 15 minutes.
  2. Grill in a hot grill pan until browned and cooked through, about 6 to 8 minutes per side. Rest briefly and slice.
Cook Plantains:
  1. Warm a little oil in a skillet. Cook the plantain slices until caramelized and tender on both sides.
  2. Warm the rice and beans while the plantains cook.
Assemble:
  1. Arrange rice, beans, chicken, plantains, cabbage salad, avocado, and cilantro on four plates.
  2. Serve immediately with lime and a Costa Rican-style savory sauce if desired.

Nutrition

Calories: 680kcalCarbohydrates: 78gProtein: 42gFat: 22gSaturated Fat: 5gCholesterol: 125mgSodium: 890mgFiber: 15gSugar: 13g

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.

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