Chicken Tostones with Sofrito & Queso Fresco

• Chicken
• boneless skinless chicken thighs and legs
• 4 gal. 25%-less-sodium chicken broth
• 2 qt. OPEN PIT Hickory Smoke Barbecue Sauce, divided
• Sofrito
• 1 cup green peppers, diced
• 1 cup red peppers, diced
• 1 cup yellow onions, diced
• 1 cup curly-leaf parsley leaves
• 2 cups fresh cilantro leaves, divided
• Tostones
• 16 each plantains, halved, peeled
• 2 cups queso fresco, crumbled

1. Chicken: Combine chicken, broth and half the barbecue sauce in large pot; bring to simmer.
2. Cook 1 hour or until chicken is tender.
3. Remove from heat; drain.
4. Discard liquid.
5. Shred chicken and combine with remaining barbecue sauce.
6. Keep warm.
7. Sofrito: Pulse peppers, onions, parsley and half the cilantro in food processor until finely chopped; set aside.
8. Tostones: Fry plantain halves in 325 degrees F deep fryer 5 min.
9. or until softened; drain.
10. Using a heavy-bottomed pan, gently press plantains to flatten.
11. Top 1 plantain piece with 3/4 cup chicken mixture, 2 Tbsp.
12. Sofrito, 2 Tbsp.
13. queso fresco, 1 Tbsp.
14. cilantro and a second plantain.
15. Cut in half.

chicken, chicken, open pit hickory smoke, green peppers, red peppers, yellow onions, curlyleaf, fresh cilantro, tostones, plantains, queso fresco

Taken from www.kraftrecipes.com/recipes/chicken-tostones-sofrito-queso-fresco-162000.aspx (may not work)