Ingredients
2 medium sweet red peppers, sliced1 medium Granny Smith apple, peeled and chopped 1 cup fresh cilantro leaves1 cup chunky salsa 2 tablespoons tomato paste1 garlic clove, minced1 teaspoon ground cumin5 teaspoons adobo seasoning, divided1-1/2 pounds boneless skinless chicken thighs3 to 6 teaspoons lime juice1/4 cup butter3 ripe plantains, peeled and sliced into thin roundsOptional: Hot cooked rice, lime wedges and additional fresh cilantro leaves
Preparation
Place the first 7 ingredients and 1 teaspoon adobo in a 5- or 6-quart slow cooker. Rub the remaining adobo seasoning over chicken; add to slow cooker. Cook, covered, on low until chicken is tender, 5-6 hours. Using 2 forks, shred chicken. Stir in lime juice to taste; heat through.
Meanwhile, heat butter in a large skillet over medium heat. Cook plantains in batches until tender and golden brown, about 3 minutes per side. Drain on paper towels.
Serve chicken with plantains using a slotted spoon. If desired, serve with rice, lime wedges and cilantro.
