Casado

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.
7. 7 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.