1 tablespoon vegetable oil
2 pounds skinless, boneless chicken breast halves - cut into 4 pieces
1 green bell pepper, cut into 4 pieces
2 cherry tomatoes, diced
1/2 onions, sliced
1/2 cup butter
1 (8 ounce) can tomato paste
2 tablespoons ghee
salt and pepper to taste
1/4 cup water
1 tablespoon all-purpose flour
4 boneless, skinless chicken thighs inside
Heat vegetable oil in a large skillet over medium heat. Cook chicken, turning skin sides, 5 to 6 minutes on each side. Remove pepper; mix with onions and tomatoes. Add butter, tomato paste, ghee, salt and pepper. Stir frequently until chicken is no longer pink.
While chicken is cooking, brown the chicken pieces and reserve juices. Mix with chicken. Season with flour, salt and pepper. Place chicken in skillet and cook over high heat 10 minutes, turning once. Serve over vegetables without stirring.
Top chicken pieces with each other and tomato mixture. Heat through.