Coat chicken with flour.

Heat oil in 12-inch skillet 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, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over rice or pasta.

Pressure Cooker Alternative: Sear chicken in first amount of olive oil in pressure cooker on medium-high for 3 minutes per side until golden. Remove from pressure cooker.

Sauté next ingredients in second amount of olive oil in same pressure cooker for about 5 minutes until onion is soft.

Add chicken. Add next 4 ingredients. Stir. Lock lid in place. Bring pressure cooker up to pressure on medium-high. Reduce heat to medium just to maintain even pressure. Cook for 12 minutes. Allow pressure to drop naturally. Check to ensure chicken is no longer pink. Increase heat to medium-high. Stir water into cornstarch in small cup until smooth. Stir into chicken mixture until boiling and slightly thickened.