Directions

1. Heat oil in a 5-quart Dutch oven. Working with half at a time, cook chicken over medium-high heat until evenly browned, turning frequently. Remove chicken; drain all but 2 tablespoons of the drippings.
2. For the sauce, add bell pepper, onion and half the green onions to drippings in Dutch oven. Cook and stir 5 minutes or until tender. Stir in tomatoes, 1/3 cup water, garlic, red pepper flakes, and salt and pepper to taste.
3. Return chicken to Dutch oven; bring to boiling. Reduce heat; simmer, covered, 30 minutes or until an instant-read thermometer inserted into the chicken registers 165°F.
4. Transfer chicken to a serving platter. Top with sauce, sprinkle with remaining green onions, and serve.