Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat.
Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Stir bell pepper, onions and remaining ingredients except cheese into chicken in skillet.
Heat to boiling; reduce heat.
Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (170?F for breasts; 180?F for thighs and legs).
Serve with cheese.
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|Serving Size: 1 Serving (426g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 442 (61%)|
|Amt Per Serving||% DV|
|Total Fat 49.2g||66 %|
|Saturated Fat 12.1g||61 %|
|Monounsaturated Fat 22.3g|
|Polyunsanturated Fat 11.2g|
|Cholesterol 198.4mg||61 %|
|Sodium 586.1mg||20 %|
|Potassium 832.6mg||22 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 14.2g|
|Protein 52g||74 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 721
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