Costa Rican Chicken 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 CHICKEN

Steps:

• Boil chicken, add bouillon cubes- reserve broth - keep broth hot.
• Remove chicken from bone in bite size pieces.
• In large pan saute peppers and onion in hot oil until tender.
• Add rice (uncooked). Stir constantly for about 7 minutes.
• Add hot broth. Must be enough to cover rice to about 2" above rice. Mix thoroughly.
• Add chicken, mix thoroughly.
• Simmer until dry about 30 minutes uncovered.
• Cover and let sit about 10 minutes.
• Optional: May add one can English peas (drained) when adding chicken.

CHICKEN COSTA BRAVA

Steps:

• Drain pineapple, reserving juice. Sprinkle with salt.
• In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.
• Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.