1Add 3tbs. of Oil to a med. stock pan w/ lid. Cook the onions for 4 min at med/high heat. Remove, add rest of oil and add chicken. Cook 4 min. per side. Add the onions again, season and add wine. Reduce by half, about 4 min, add tomatoes and bell pepper and coat nicely. Put on lid and reduce heat to low and cook 30min stirring occasionally.
2While that is cooking make your rice by package directions. When done add to the chicken pot and stir. It is yummy!