Chicken Sofrito (Stir-Fried)

Yields:	2 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

2	teaspoons	olive oil	divided
1/2	cup	onion	finely chopped
1/4	cup	green bell pepper	chopped
2	cloves	garlic	minced
1 1/4	cups	tomatoes, canned	drained, seeded and finely chopped
3/4	cup	water
1/2	cup	mushrooms	sliced
1	ounce	bacon, canadian style
2	tablespoons	sherry
1	package	chicken broth	and seasoning mix
1	teaspoon	oregano leaves
1/4	teaspoon	salt
1/2	teaspoon	black pepper
1/8	teaspoon	red pepper flakes	ground
9	ounces	chicken breast halves, boneless and skinless
4	each	pimento stuffed green olives	sliced crosswise
1/2	ounce	almonds	shelled, toasted and ground

Directions

In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and sauté 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.

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