Chicken Sofrito

Ingredients

10 ml olive oil
60 gr onion
34 gr green bell
2 garlic
200 gr italian
180 ml water
45 gr mushrooms
1 julienne canadian style
30 ml sherry
1 pkt instant chicken broth
2 gr oregano leaves
1 gr salt
1 gr pepper
150 gr skinned
4 slices pimiento-stuffed green
7 gr shelled almonds

Instructions

In 25 cm 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 25 cm 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]