Casado con PolloRice, Beans, Plantain, and Chicken Plate
A classic midday plate with grilled chicken, rice, black beans, sweet fried plantain, and a simple salad. It is hearty, balanced, and very typical of everyday Costa Rican home cooking.
Prep
25m
Cook
1h 35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 240gWhite Rice (rinsed)
- 480mlWater
Beans
- 250gBlack Bean (rinsed)
- 1.5lWater
- 80gOnion (finely chopped)
- 8gGarlic (finely chopped)
- 15mlVegetable Oil
- 4gSalt
Chicken
- 600gChicken Breast
- 15mlVegetable Oil
- 4gSalt
- 2gBlack Pepper
Sides
- 2pcsPlantain (ripe)
- 80mlVegetable Oil
- 140gRomaine Lettuce (torn)
- 180gTomato (sliced)
- 160gCucumber (sliced)
- 25mlLime Juice
- 30mlSalsa Lizano
- 3gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil, add the white rice, cover, and cook over low heat until tender and fluffy.
- 02
Simmer the black beans in the water until tender. In a separate pan, heat the vegetable oil, cook the onion until soft, add the garlic, then stir in the cooked black beans with a little bean broth and season with the salt.
- 03
Rub the chicken breast with the vegetable oil, salt, and black pepper. Grill until browned and it reaches 74°C (165°F), then rest before slicing.
- 04
Slice the plantains and fry them in the vegetable oil at 180°C (356°F) until golden and caramelized.
- 05
Toss the romaine lettuce, tomato, and cucumber with the lime juice and salt.
- 06
Serve the rice, beans, grilled chicken breast, fried plantains, and salad together, with Salsa Lizano at the table.
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