Casado with Achiote-Grilled Chicken and Sweet Plantains

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Tico lunch plate with achiote-marinated grilled chicken thighs, white rice, black beans, caramelized ripe plantains and a crisp cabbage-tomato salad. This Costa Rican-inspired quick recipe, ready in about 30 minutes, pairs boneless skinless chicken thighs, achiote paste, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 690 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Costa Rican cuisine 690 cal/serving

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Ingredients

1.5 lb boneless skinless chicken thighs
1 tbsp achiote paste
1/4 cup orange juice
2 garlic cloves, minced
1/2 tsp ground cumin
3 tbsp vegetable oil
3 cups cooked white rice
2 cups cooked black beans, warmed
2 ripe plantains (yellow with black spots), sliced
2 cups green cabbage, finely shredded
1 tomato, diced
2 tbsp lime juice
1/4 cup fresh cilantro, chopped
to taste salt and pepper

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Instructions

Step 1: Whisk the achiote paste with orange juice, garlic, cumin, 1 tbsp oil, 1 tsp salt and pepper. Toss the chicken in it and let it sit 10 minutes while you prep the rest.
Step 2: Heat a grill pan or grill over medium-high. Grill the chicken 5–6 minutes per side until it reaches 165°F (74°C). Rest 5 minutes, then slice.
Step 3: Meanwhile, fry the plantain slices in 1 1/2 tbsp oil over medium heat until deep golden and caramelized, 3 minutes per side.
Step 4: Toss the cabbage, tomato, lime juice, cilantro, the remaining oil and a pinch of salt for the salad.
Step 5: Build each plate with rice, beans, sliced chicken, plantains and salad.