Pollo Casado Recipe

Marinate the Chicken

In a bowl, combine minced garlic, lime juice, olive oil, cumin, salt, and black pepper. Add the chicken breasts and coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.

Cook the Rice

In a saucepan, bring 4 cups of water to a boil. Add the rice and salt, reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Prepare the Black Beans

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sautéing until softened. Stir in the black beans and cumin, add salt to taste. Cook for about 5-7 minutes until heated through.

Sauté the Vegetables

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced red bell pepper and zucchini, sautéing until tender. Season with salt and black pepper to taste.

Assemble the Plate

On a serving plate, place a scoop of rice, a portion of black beans, and sautéed vegetables. Top with marinated grilled chicken (grilled or pan-seared) and garnish with chopped cilantro and lime wedges.