Beer-braised chicken thighs

First we brown the chicken thighs in the frying pan with a little oil, when they are ready we lower the heat to the minimum.

Then we cut the peppers and onion (half of each) into small pieces (I used a mincer) and put them in a saucepan with a small splash of olive oil.

When the vegetables have browned, put the chicken thighs in the pan and add two cans of beer.

When the liquid is reduced, add the seasonings that you think are appropriate (I added salt, pepper and a little curcuma).

Cover the pan with the lid and let it cook for about 10 minutes.