Preparation
Rinse the chicken thighs and pat dry. Decline in half. Rub the pepper and salt within the thighs.
Peel and chop the onion. Peel and finely chop the garlic clove. Cut the red bell pepper in two, take away the seeds, and reduce 1-inch squares.
In a tiny bowl, combine the chicken broth, oyster sauce. soy sauce. grain wine. dry white-colored wine or dry sherry, and brown sugar. Put aside.
Inside a non-stick fry pan, heat the essential olive oil over medium heat.
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Add some chicken thighs and brown on sides. Take away the chicken thighs in the pan and drain in writing towels. Don't cleanse the pan.
Add some onion and garlic clove in to the pan, and prepare before the onion is softened (about a few minutes). Add some red pepper in to the pan. Prepare briefly, adding the sauce.
Bring the sauce to some boil, adding the chicken thighs into the pan. Lessen the heat, cover, and simmer the chicken before the juices within the thickest area of the leg are obvious when pierced having a fork (about fifteen minutes). Stir the chicken from time to time while cooking. Serve hot over grain.