Casado

Ingredients

• 2 cups cooked white rice
• 2 cups cooked black beans with a little broth
• 4 chicken thighs (or fish fillets)
• 2 ripe plantains, sliced
• oil, for frying
• 2 cups shredded cabbage
• 1 tomato, diced
• 2 tbsp oil, for the salad
• 1 tbsp vinegar
• salt

Before you cook

• Slice the ripe, black-spotted plantains on a diagonal.
• Shred the cabbage and dice the tomato.

Steps

1. Season the chicken thighs with salt.
2. Heat oil in a skillet over medium-high heat.
3. Cook the chicken for 6 minutes per side until browned and cooked through.
4. Remove the chicken and set it aside.
5. Wipe out the skillet and add fresh oil.
6. Fry the plantain slices for 90 seconds per side until golden and caramelized.
7. Drain the plantains on paper towels.
8. Warm the beans in a small saucepan with a splash of their broth.
9. Toss the cabbage and tomato with the oil, vinegar and a pinch of salt.
10. Spoon the rice onto one side of each plate.
11. Add a portion of beans alongside the rice.
12. Place the chicken, plantains and cabbage salad in separate sections of the plate.
13. Serve immediately.