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1
Marinate the chicken in Lizano
15 Mins
Room temperature, about 20°C (68°F)
Mix 2 tablespoons of the Salsa Lizano with the garlic, cumin and a pinch of salt. Rub it over the chicken cutlets and leave for 15 minutes while you start the rice.
Do not marinate for hours — Lizano is salty and will cure the surface of the chicken.
Done when: Chicken evenly coated, marinade worked into the meat.
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2
Cook the rice
20 Mins
Boiling water, 100°C (212°F), then low simmer about 95°C (200°F)
Put the rinsed rice in a pot with 480 ml of water and a pinch of salt. Bring to a boil, stir once, cover tightly and cook on the lowest heat for 18 minutes. Rest for 5 minutes off the heat, then fluff with a fork.
Do not lift the lid while it steams — the trapped steam is what cooks the top grains.
Done when: Grains tender and separate, no water left in the pot.
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3
Warm the beans and cook the picadillo
15 Mins
Medium heat, about 175°C (350°F)
Warm the beans in their liquid in a small pan. Meanwhile, soften the diced onion and the pepper in a spoonful of oil, add the diced potato with a splash of water, cover and cook for 12 minutes until tender, then stir in the cilantro.
The picadillo is done when a cube crushes easily against the side of the pan.
Done when: Potato tender all the way through, beans hot and saucy.
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4
Grill the chicken
12 Mins
Medium-high heat, about 190°C (375°F); chicken to 74°C (165°F)
Heat a grill pan or skillet over medium-high heat with a little oil. Cook the cutlets for 5 to 6 minutes a side until browned outside and the centre reaches 74°C (165°F). Rest for 5 minutes, then slice.
Let the chicken rest before slicing, or the juices run out onto the board.
Done when: Juices run clear, centre 74°C (165°F), no pink.
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5
Fry the plantains and toss the salad
10 Mins
Medium heat, about 175°C (350°F)
Fry the plantain slices in the remaining oil for 2 to 3 minutes a side until deep golden and caramelised at the edges. Toss the cabbage, tomato, carrot and sliced onion with the lime juice and a pinch of salt.
Fry plantains last so they reach the plate hot and crisp.
Done when: Plantain golden and caramelised; salad bright and lightly dressed.
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6
Build the plate
5 Mins
Hot, straight from the pans
On each warm plate, place a mound of rice, a spoonful of beans, a pile of sliced chicken, a scoop of picadillo, two or three plantain slices and a handful of salad — each in its own place, side by side. Pass the bottle of Salsa Lizano at the table.
Keep the piles separate — a casado is married, not mixed.
Done when: Plate full, every part hot, colours distinct.
auto_awesome Finishing Touches & Plating
Serve the casado at once, while the plantains are still crisp and the chicken is hot — and put the bottle of Salsa Lizano on the table, because everyone seasons their own plate.
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