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.
