Chicken casado recipe

This plate of colourful vegetables, rice and beans and fried plantain served up to accompany fried meat in Peurto Rico is delicious. Casado means married which is exactly what this recipe does. A healthy fusion of flavours and textures in one serving makes this dish the perfect mid-week meal of spices. Tender chicken breast and soft black beans makes this dish rather filling.

Ingredients

• 4 boneless skinless chicken breasts
• Finely grated rind and juice 1 small orange
• Salt and freshly ground black pepper
• 900ml chicken stock
• 350g long grain white rice
• 150g cooked black or kidney beans
• 50g creamed coconut, grated
• Salt and freshly ground black pepper
• 6tbsp vegetable oil
• 2 plantain

Method

1. To make this chicken breast recipe, wash and pat dry the chicken breasts, then arrange between 2 layers cling film. Bash with a rolling pin to flatten to a thickness of about 1cm. Place in a shallow dish and add the orange rind and juice and plenty of seasoning. Set aside to marinate.
2. Meanwhile, pour the stock into a saucepan, bring to the boil, add the rice, cover and simmer for 10 mins.
3. Add the beans and coconut, re-cover and cook for a further 5 mins. Remove from the heat and stand, covered, for 10 mins, then and season to taste. Keep warm.
4. Peel and slice the plantains on the diagonal into 1cm thick slices. Heat the oil in a large frying pan and gently fry the plantain for about 5 mins, turning, until tender and golden all over. Drain, reserving the cooking oil, and keep warm.
5. Reheat the frying pan, drain the chicken, reserving the marinade and add to the pan. Cook for 5 mins, turn over, add the marinade and cook for a further 5 mins, until glazed, golden and cooked through.
6. To serve, pile the rice and beans on to serving plates and add a few plantain slices and a piece of chicken. Serve immediately with a mixed fruit and vegetable salad.