Chicken Laredo

2 lb Chicken skinless breast cut into serving pieces
2 Tablespoons olive oil
2 teaspoons flour
1 cup onion chopped fine
1/2 cup green pepper chopped fine
1/2 cup red pepper chopped fine
1 clove garlic, minced
1/4 t ground cumin
2 cups ripe tomatoes, chopped
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 teaspoon minced parsley

1. Preheat the broiler and lightly spray the rack with nonstick spray. Broil the chicken 5 to 6 inches from the heat for 4 - 5 min. Turn and broil 5 minutes longer or until no longer pink on the outside, about 5 minutes

2. Meanwhile in a heavy 12 inch skillet, heat the olive oil and 2 tsp. flour over moderate heat for 1 minute. Add the onion, green pepper, red peper, and garlic, and cook uncovered until soft - about 5 minutes. Add the tomatoes black pepper and cayenne pepper and cook for 5 minutes, stirring frequently.

3. Add the chicken parts back into the skillet, spooning the sauce on top. Cover and simmer for 25 minutes; or until all the pieces are fork-tender. Uncover and simmer 5 minutes longer to thicken the sauce. Transfer the chicken and sauce to a warm platter and sprinkle with parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSHONEYC.