Chicken Sofrito (Stir-Fried)

Yield > 2
Servings
Keys : Poultry Spanish Spain European Mediterranean
Ingredients :
2 tsp Olive oil, divided
1/2 cup Finely chopped onion
1/4 cup Finely chopped green bell
pepper
2 x Garlic cloves, minced
1 1/4 cup Drained canned Italian
tomatoes, seeded and
Finely chopped
3/4 cup Water
1/2 cup Sliced mushrooms
1 oz Julienne-cut Canadian-style
bacon (thin strips)
2 tbl Sherry
1 pkt instant chicken broth and
seasoning mix
1 tsp Oregano leaves
1/4 tsp Each salt and black pepper
1/8 tsp Ground red pepper
9 oz Skinned and boned chicken
breasts, cut into
3 x 1/2-inch strips
4 x Pimiento stuffed green
olives, sliced crosswise
1/2 oz Shelled almonds, lightly
toasted and ground
Method :
• 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.