Chicken sofrito (stir-fried)
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Chicken sofrito (stir-fried)
  Chicken    Spanish    Poultry  
Last updated 6/12/2012 12:49:47 AM. Recipe ID 11219. Report a problem with this recipe.
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      Title: Chicken sofrito (stir-fried)
 Categories: Spanish, Poultry
      Yield: 2 Servings
 
      2 ts Olive oil, divided
    1/2 c  Finely chopped onion
    1/4 c  Finely chopped green bell
           -pepper
      2    Garlic cloves, minced
  1 1/4 c  Drained canned Italian
           -tomatoes, seeded and
           Finely chopped
    3/4 c  Water
    1/2 c  Sliced mushrooms
      1 oz Julienne-cut Canadian-style
           -bacon (thin strips)
      2 tb Sherry
      1    Pkt instant chicken broth
           -and seasoning mix
      1 ts Oregano leaves
    1/4 ts Each salt and black pepper
    1/8 ts Ground red pepper
      9 oz Skinned and boned chicken
           -breasts, cut into
      3 ea 1/2-inch strips
      4    Pimiento stuffed green
           -olives, sliced crosswise
    1/2 oz 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.
  
  [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
  
  Posted by Fred Peters.
 




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Recipe ID 11219 (Apr 03, 2005)

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