| 1. |
Mix flour, salt and all of the spices except the red pepper in small bowl. |
| 2. |
Sprinkle chicken with 2 tablespoons of the seasoned flour. |
| 3. |
Cook chicken in hot oil in large skillet on medium-high heat 3 minutes per side or until browned. Remove from skillet. |
| 4. |
Add bell pepper and onion; cook and stir 5 minutes or until tender. |
| 5. |
Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. |
| 6. |
Stir in red pepper to taste if desired. Return chicken to skillet. |
| 7. |
Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. |
| 8. |
Serve with rice or pasta. |
