Ingredients
2 tsp olive oil, divided
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
2 garlic cloves, minced
1 1/4 cup drained canned italian tomatoes, se, eded and
1 finely chopped
3/4 cup water
1/2 cup sliced mushrooms
1 oz julienne-cut canadian-style bacon (, thin strips)
2 tbsp sherry
1 pkt instant chicken broth and seaso, ning 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 each 1/2-inch strips
4 pimiento stuffed green olives, slic, ed crosswise
1/2 oz shelled almonds, lightly toasted an, d ground
Directions
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.
Servings: 2 servings
Chicken Sofrito (Stir-Fried) Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Chinese; Poultry; Weight Watchers
The History of Recipes
We can track the history of meal recipes way back into ancient history, in truth as far as early Egypt, and quite possibly further than that. In practice though, in the main part, these early cookbooks were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. As our culinary historical trip moves on a few more years there were two interesting cookery books which date from the 1300s : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian curry that is popular today, but instead descriptions of the types of food enjoyed by the nobility of that time. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs led to an eruption in books on cookery, many of which are kept safe in academic collections. During the succeeding few hundred years, the upper classes tried to lay on the most exotic meals, and because of this chefs and their collection of recipes could command a high salary. Even so, it was during the 19th century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes of the day. Like it or not, the introduction of television gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Sofrito (Stir Fried) recipe.
