Chicken sofrito (stir-fried)

Yield: 2 servings

Measure Ingredient
2 teaspoons Olive oil, divided
½ cup Finely chopped onion
¼ cup Finely chopped green bell pepper
2 \N Garlic cloves, minced
1¼ cup Drained canned Italian tomatoes, seeded and
\N \N Finely chopped
¾ cup Water
½ cup Sliced mushrooms
1 ounce Julienne-cut Canadian-style bacon (thin strips)
2 tablespoons Sherry
1 \N Pkt instant chicken broth and seasoning mix
1 teaspoon Oregano leaves
¼ teaspoon Each salt and black pepper
⅛ teaspoon Ground red pepper
9 ounces Skinned and boned chicken breasts, cut into
3 eaches 1/2-inch strips
4 \N Pimiento stuffed green olives, sliced crosswise
½ ounce Shelled almonds, lightly toasted and ground

In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds.

Makes 2 servings.


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