I had to share this as we are becoming addicted to this. It is not a difficult recipe, but everything is relative. Enjoy.

Greek-Style Chicken

3 Tbls. olive oil
1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
1 medium yellow bell pepper (thinly sliced strips)
1 medium onion (thinly sliced strips)
3/4 cup chicken broth
3 cloves garlic, minced
2 tsp. dried oregano
salt to taste
1 tsp. freshly ground black pepper
4 Tbls. lemon juice (fresh is best)
1/2 cup pitted kalamata olives
3 Tbls. capers with 1 Tbls. juice

You can omit things you know you don't like or add more of things you do. Experiment and have fun!

Over medium-high heat, in a large pot (that has a lid), brown the chicken thighs in olive oil. Remove the chicken with a slotted spoon to a bowl.

Add onions and peppers and saute for a few minutes. Add garlic and saute for another minute. Turn off the heat.

Add the chicken broth to the hot pot and scrape up any browned bits from the bottom of the pan. Add the rest of the ingredients. Add the chicken and vegetables back to the pot.

Cover and cook on very low heat until chicken is done. Time varies on how big the pieces are and the exact
cooking temperature, but approximately 20 minutes. Taste and add salt if needed.

Serve over rice or cook orzo pasta and add to dish before serving.