In 12-inch skillet, heat oil over medium-high heat. Coat chicken with flour. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain oil.
Cut bell pepper and onions crosswise in half; cut each half into fourths.
Stir bell pepper, onions and all remaining ingredients except cheese with chicken in skillet. Heat to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone. Top with cheese. Servings: 6 Adapted from BettyCrocker.com