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