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1
Combine the seasoning mix ingredients in a small bowl.
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2
Sprinkle each side of each chicken breast with 1/2 teaspoon of the seasoning mix and rub it in well with your hands.
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3
Heat the oil in a large skillet or 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
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4
Brown the seasoned breasts (in batches if necessary) about 2 to 3 minutes per side, then remove them from the pan.
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5
The oil and tumeric give the chicken a yellow-gold color that is really dramatic.
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6
To the same skillet (or pot) add 1 cup of the onions, 38 cup of each color of bell pepper, the banana (see note), and the remaining seasoning mix.
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7
Cook, stirring and scraping occasionally, for 10 minutes.
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8
If necessary to prevent burning, add 1/4 cup stock and deglaze the pot scraping to loosen any brown bits): you may have to lower the heat to medium.
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9
Add the garlic ginger and flour and stir until the flour is thoroughly absorbed.
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10
Add the remaining bell peppers and onions, the cilantro and the jalapeno peppers.
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11
Cook for 5 minutes, then add the tomatoes and the remaining stock and return the chicken and accumulated juices to the pan.
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12
Bring to a boil, reduce heat to low, and simmer until the chicken is done, about 10 minutes.
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13
Serve hot.
