You can use any meat for this! These are chicken thighs. Also, my mom sent me a specific tool that creates these little cups but I don’t expect any of you would have this unless you’re cuban, so get creative. One thing it could have used was some avocado slices on top!
1.5 lb chicken organic chicken thighs
- 1 tbsp cumin
- salt and pepper to taste
- 1 lemon
- 1/2 cup broth (enough to barely cover the chicken so give or take a little)
- 2 tbsp tomato sauce
- 1/2 yellow onion, thinly sliced
- 1 tbsp garlic
- 1tsp paprika
- 3 large plantains (mostly green but not too hard to where you can’t peel them), cut into 1 inch chunks
- 1.5 tbsp coconut oil
- hot sauce to taste
Combine chicken thighs, stock, onion, garlic, tomato sauce, and dry seasonings into crockpot and cook on low for 12 hours. Make sure the stock only barely covers the chicken because you don’t want too much water. When the chicken is done, shred with a fork in the crockpot. Cook the plantains in the 1 tbsp coconut oil over med-high heat until browned all around. Set aside and let cool while you preheat oven to 350 degrees. When plantains have cooled, use the tool to create cups or however you decide to do this, and place each cup on a pan greased with 1/2 tbsp coconut oil. Add salt/pepper to taste on the plantains. Scoop the shredded chicken into each plantain cup with desired amount. Bake for 20 minutes. Splash some hot sauce to taste and squeeze lemon on each cup. So good!