Casado

Method

Cook the white rice in salted water until tender, keeping the grains separate. Warm the black beans gently in a separate pot, seasoning with salt and pepper. Peel and slice the plantain, then fry the slices in oil until golden on both sides, approximately 3-4 minutes per side. Season the chicken breast with salt and pepper, then pan-fry in oil for 6-7 minutes each side until cooked through. Arrange all components on a large plate: rice forming the base, beans to one side, fried plantain slices, fresh salad leaves, and cabbage slaw. Serve immediately with lime wedges on the side for squeezing over the dish.