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 follow the history of written recipes way back into the distant past, at least as far into history as early Egypt, and potentially, even further back. Having said that, generally, these old cook books were just very simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to experts are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a man called Apicius assembled a few documents detailing recipes cooked by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, something that is very familiar to us today. Additionally, he tells us how the ancient chefs were skilled in the use of many different aromatic flavors, including many that are still in use today for example thyme, rue and asafoetida. Later, there are two recipe books which appeared in the fourteenth century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that appears on menues today, but instead recipes for the types of food cooked for the rich and wealthy people of that period. Later on in the 1400s, the Crusaders brought back many foods and herbs from middle-east cuisine, including spices like coriander, basil and rosemary. These new foods and spices created an explosion in recipe manuscripts, some of which are kept safe in private libraries. By the time we get to the 20th century, recipe books are in great demand, mostly as a result of higher levels of literacy, people having increased spare time and disposable income. |
We hope you enjoy this Chicken Sofrito (Stir Fried) recipe.
