Ingredients
1
tablespoon vegetable oil
6
boneless skinless chicken thighs
1/2
teaspoon salt
1/4
teaspoon pepper
1
medium onion, thinly sliced
1/2
cup beer or water
2
medium bell peppers (any color), cut into thin bite-size strips (2 cups)
Preparation
In 10-inch skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt and pepper. Add onion slices; cook 4 to 5 minutes, turning chicken once, until chicken is brown on all sides.
Add beer; heat to boiling. Reduce heat to low; cover and simmer about 10 minutes or until chicken is fork-tender and juices run clear.
Stir in bell peppers. Increase heat to medium; cook uncovered 5 minutes longer, stirring occasionally, until peppers are crisp-tender.
