Casado Plate with Seared Chicken Breast

Ingredients

• 12 oz Chicken Breast
• 2 cups cooked white rice
• 1 can (15 oz) black beans, warmed with a pinch of cumin
• 1 ripe plantain, sliced on the bias
• 2 cups Cabbage, shredded
• 1 tomato, diced
• 1 lime, juiced
• 2 tbsp oil
• ½ tsp dried oregano

Method

1. Toss the Cabbage and tomato with the lime juice and a pinch of salt; let this slaw sit so it softens slightly while you cook.
2. Fry the plantain slices in 1 tablespoon of oil over medium until caramelized and mahogany at the edges, 2–3 minutes per side.
3. Season the Chicken Breast with salt, pepper, and oregano. Sear in the remaining oil until cooked through — 165°F (74°C) for chicken, flaking for fish, a rosy 145°F (63°C) for beef or pork.
4. Rest the Chicken Breast 3 minutes, then build each plate: rice, beans, slaw, sweet plantains, and the Chicken Breast — everything married on one plate, hence the name.
5. Finish with extra lime and hot sauce.