Chicken Sofrito (Stir-Fried)

A succulent chicken dish made with Canadian bacon, mushrooms, pimento-stuffed olives and lightly toasted almonds.

Yields:	2 servings
Rating:
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	Preparation	30 minutes
	Cooking	30 minutes
	Ready In	60 minutes

Ingredients

2	teaspoons	olive oil	divided
1/2	cup	onion	finely chopped
1/4	cup	green bell pepper	finely chopped
1	x	black pepper	to taste
2	cloves	garlic	minced
1 1/4	cup	tomatoes, canned	italian style, seeded and finely chopped
3/4	cups	water
1/2	cup	mushrooms	sliced
1	ounces	bacon, canadian style	cut into thin strips, julienne-cut
2	tablespoons	sherry
1	pkg	chicken bouillon	instant
1	teaspoon	oregano leaves
1/4	teaspoon	salt and black pepper
1/8	teaspoon	red pepper flakes	ground
9	ounces	chicken breasts	skinned and boned, cut into 1/2-inch strips
4	each	pimento stuffed green olives	sliced crosswise
1/2	ounces	almonds	shelled, lightly 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.

Makes 2 servings.