Red Stripe and coconut milk Chicken

Directions

1. Heat the oil in a large skilled over medium heat and brown the chicken on both sides. Pour out half of the oil. Add the coconut milk and beer. Bring to a boil, reduce the heat, cover and simmer until almost tender, about 30 minutes

2.Add the onion and bell pepper, and season with salt and pepper. Simmer uncovered, until the liquid has been reduced to a liquidy gravy, about 15 minutes.

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