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
It is quite possible to prove the history of transcribed cooking instructions way back into distant history, in fact as far back as pharonic Egypt, and potentially, even further back. However, these, old cook books were just basic pictorial recipes for meal preparation.
As we move into The time of the romans 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. He also tells us how the Roman chefs were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, rue and asafoetida. During the next few hundred years, the upper-class families of the West strove to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down popular recipes of the day. Like it or not, the introduction of TV brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken Sofrito (Stir Fried) recipe.
