Costa Rican Casado with Grilled Chicken
A generous Costa Rican plate of grilled chicken, rice, black beans, sweet plantains, salad, and avocado.
Equipment
- Grill pan
- Large skillet
- Saucepan
- Large platter
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
Instructions
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.
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.
Nutrition
Calories: 680kcalCarbohydrates: 78gProtein: 42gFat: 22gSaturated Fat: 5gCholesterol: 125mgSodium: 890mgFiber: 15gSugar: 13g