/ck/ - Food & Cooking

I have a question about removing liquid from a dish.

So I regularly make the following:
3 peppers
1 onion
chicken breast.

I chop up and cook the chicken in the pan, then when it's cooked, I throw in the chopped up vegetables, cover for like 10-15 on low heat, then pull the top off once everything is cooked.

At which point I have a pan full of liquid. I've never once found a way to get all that fucking liquid out. High heat burns everything, low heat just slowly but surely sucks all the liquid out of the vegables and bubbles it away until it's a mush.

Medium is somewhere in the middle but certainly doesn't leave me with a non-soupy thing with cooked but not mushy vegetables

What is the trick here? I just don't get it.