Chicken Sofrito (Stir-Fried)

• 2 teaspoons olive oil divided
• 1/2 cup onions finely chopped
• 1/4 cup green bell peppers 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 broth instant
• 1 teaspoon oregano
• 1/4 teaspoon salt and black pepper
• 18 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

1. 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.
2. Add remaining ingredients except chicken and olives and stir to combine.
3. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes.
4. 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.
5. Transfer to sauce, add olives and stir to combine.
6. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes.
7. Serve sprinkled with ground almonds.
8. Makes 2 servings.

olive oil, onions, green bell peppers, black pepper, garlic, tomatoes, water, mushrooms, bacon, sherry, chicken broth, oregano, salt, red pepper, chicken breasts, pimento stuffed green olives, almonds

Taken from recipeland.com/recipe/v/chicken-sofrito-stir-fried-672 (may not work)