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Costa Rican Casado is a colorful, satisfying meal built around a delicious combination of comforting staples and fresh ingredients.
This hearty plate brings together fluffy cilantro rice, tender seasoned chicken, warm black beans, crisp mixed greens, and sweet, golden-brown fried plantains.
The savory chicken and earthy beans provide rich, satisfying flavor, while the fresh greens add a light contrast and the ripe plantains contribute a wonderfully soft texture with caramelized edges.
What makes this dish especially appealing is the variety of flavors and textures on one plate. Every component complements the others, creating a balanced and vibrant meal that feels both comforting and fresh.
Optional toppings such as creamy avocado, tangy pico de gallo, or sour cream can add even more flavor and texture.
It is an excellent choice for a flavorful weeknight dinner or a convenient make-ahead lunch.
Easy Costa Rican Casado Dinner Plate
Ingredients
Equipment
Method
- Cook the Rice: Combine the jasmine rice and broth or water in a medium-sized pot. Season with a pinch of salt and pepper, cover, and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 20 minutes, or until the liquid has been absorbed. Remove the pot from the heat and stir in the chopped cilantro.
- Prepare the Chicken: While the rice cooks, preheat a large cast iron skillet over medium-high heat and add the olive oil. Season the bite-sized chicken pieces with paprika, salt, and pepper.
- Cook the Chicken: Arrange the chicken in an even layer in the hot skillet, working in batches if necessary to avoid overcrowding. Cook for 8–10 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove from the heat and set aside.
- Warm the Black Beans: Rinse and drain the black beans, then transfer them to a saucepan with 3–4 tablespoons of water. Season with salt and pepper. Set the heat to low and allow the beans to warm slowly while preparing the plantains.
- Slice the Plantains: Peel the very ripe plantains and slice them diagonally on a bias.
- Fry the Plantains: Preheat the skillet over medium heat and add the coconut oil. Add the sliced plantains, working in batches as needed so the pan does not become crowded. Cook for about 3 minutes on the first side, then flip and cook for another 2–3 minutes, until both sides are golden brown.
- Drain and Season the Plantains: Transfer the cooked plantains to a paper towel-lined plate. While they are still hot and oily, season them immediately with a pinch of salt.
- Assemble the Casado: Place a handful of mixed greens on each plate. Add portions of the cilantro rice, warm black beans, and cooked chicken. Arrange several pieces of golden plantain alongside the other components. Finish with your preferred optional toppings, such as pico de gallo, sour cream, sliced avocado, or additional cilantro.
Notes
- Use very ripe plantains for the best naturally sweet flavor and soft texture.
- Cut the chicken into evenly sized bite-sized pieces to help it cook more consistently.
- Cook the chicken in batches if necessary to avoid overcrowding the skillet.
- Stir the cilantro into the rice after cooking to preserve its fresh flavor.
- Keep the black beans over low heat so they warm gently while the remaining components are prepared.
- Fry the plantains in batches to give them enough space to develop a golden-brown exterior.
- Season the fried plantains with salt immediately after removing them from the skillet.
- Customize each plate with optional toppings such as sliced avocado, pico de gallo, sour cream, or extra cilantro.
Chef’s Secret
The key to making this Casado especially appealing is to cook each component separately and bring everything together only when serving.
This helps preserve the distinct textures that make the dish enjoyable: fluffy cilantro rice, tender golden chicken, warm beans, crisp greens, and soft caramelized plantains.
For the plantains in particular, avoid overcrowding the skillet, as giving each slice enough space helps them brown properly on both sides.
Serving Suggestions
Serve Costa Rican Casado as a complete, colorful meal with all of the components arranged separately on the plate for an attractive presentation.
Add sliced avocado for extra creaminess, pico de gallo for a fresh and tangy contrast, or sour cream for a cool finishing touch.
A sprinkle of additional chopped cilantro can brighten the finished dish.
You can also serve extra greens alongside the meal for a larger fresh salad portion.
Conclusion
Costa Rican Casado is a vibrant and satisfying meal that brings together a wonderful variety of flavors and textures in one colorful plate.
From the savory seasoned chicken and fluffy cilantro rice to the warm black beans and sweet golden plantains, every component contributes something special.
Easy to prepare and customizable with your favorite toppings, this hearty dish is a delicious choice for both weeknight dinners and make-ahead lunches.
