Casado

Cook the white rice in salted water according to package directions until fluffy. While the rice cooks, heat one tablespoon of oil in a small saucepan and saute half the diced onion and one clove of garlic until softened, then add the black beans and Lizano sauce.

Simmer the beans over low heat for fifteen minutes, mashing some against the side of the pot with a spoon to thicken the liquid while leaving most beans whole. Season with salt and keep warm on the lowest setting.

Season the chicken thighs generously with salt, pepper, and the remaining garlic. Heat one tablespoon of oil in a skillet over medium-high heat and cook the chicken for six minutes per side until golden brown and cooked through to an internal temperature of 75C.

In a separate pan, heat the remaining oil over medium heat and fry the plantain slices for three minutes per side until caramelized and deep golden brown. The natural sugars should create a sweet, slightly crispy exterior. Drain on paper towels.

Prepare a simple salad by tossing the shredded cabbage with the diced tomato, remaining diced onion, chopped cilantro, a squeeze of lime juice, and a pinch of salt. This fresh component balances the rich elements on the plate.

Slice the cooked chicken into strips on a cutting board. Arrange each casado plate with a mound of white rice, a generous spoonful of black beans, the sliced chicken, fried sweet plantains, and the fresh cabbage salad side by side.

Serve each plate with lime wedges and extra Lizano sauce on the side. A properly assembled casado should present each component distinctly on the plate, representing the traditional married combination of flavours that gives this dish its name.