Dredge chicken pieces in flour mixture.
Heat oil in a large Dutch oven or pot over high.
Remove Dutch oven from heat, and transfer chicken to a plate.
Credit:Victor Protasio; Food Stylist: Micah Morton; Prop Stylist: Jillian Knox
Arrange remaining onions, potatoes, carrots, and bell peppers on top of chicken.
Pour tomato mixture and boiling water over chicken and vegetables in Dutch oven.
Bring to a boil over medium-high.
Divide chicken and vegetables evenly among 4 bowls; serve immediately.
Adapted with permission fromA Good Heart and A Light Hand.
Simon & Schuster, 1968.
