Costa Rican Casado Recipes

COSTA RICAN CASADO

Steps:

• In a medium size pot, combine the rice and broth (or water), season with a pinch of salt and pepper. Cover, bring to a boil. Once boiling, turn the heat down to low and simmer for 20 minutes, until all of the liquid is absorbed. Remove from heat when done and stir in the chopped cilantro.
• While the rice cooks, prepare the chicken. Preheat a large cast iron skillet over medium-high heat, and add the olive oil. Chop up the chicken breasts into bite size pieces, then season with the paprika, salt, and pepper.
• Add the chicken to the pan in an even layer (you may have to work in batches in order to not crowd the pan), and let it cook for 8-10 minutes, stirring occasionally. Once the chicken is golden brown and cooked through, remove from the heat and set aside.
• Rinse and drain the black beans, then add them to a saucepan with a few tbsp of water. Season with salt and pepper, turn the heat to low and let them slowly heat through as you cook the plantains.
• Lastly, prepare the plantains. Peel and slice the plantains on a bias, then preheat the skillet over medium heat. Add the coconut oil, then add the plantains. Let them cook on one side for about 3 minutes, season with a pinch of salt, then flip and cook for another 2-3 minutes. You want the plantains to turn golden brown. Work in batches so that you don't crowd the pan, then set aside.
• To assemble: lay down a handful of greens on a plate, then spoon the rice, beans, and chicken over the top. Add a few pieces of plantain to the plate, then top with your desired toppings (pico de gallo, sour cream, avocado, more cilantro)

COSTA RICAN CASADO

Steps:

• Begin by seasoning the pork chops with the salt, pepper and garlic. In a large skillet, heat two tablespoons vegetable oil over medium heat and cook the pork as desired on each side. Then 'deglaze' the same pan (create a sauce from the drippings) by adding 1/2 cup beef broth and bring to a boil. Let reduce to 1/3 cup and set aside.
• In a separate frying pan, fry the plantain slices in a bit of oil until golden-brown.
• Meanwhile, prepare the salad by combining the grated carrot and tomato slices. Season with salt, pepper and vinaigrette; set aside.
• To assemble, cover four large plates with banana leaves and place the prepared portions side-by-side: one pork chop with a little salsa for each dish, with a serving of fried plantains to the side, followed by salad, rice, beans, one fried or hard-boiled egg and some slices of queso fresco. Make sure to have plenty of tortillas ready as well.
• Serve immediately with a good cup of Costa Rican coffee or ice cold cervezas on a hot day.