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1
Pre-heat a large, stainless steel pan on med-high heat and add the Extra Virgin olive oil, green & red bell peppers, and a pinch of salt. Cook for about 3 minutes, stirring occasionally, until the peppers begin to soften.
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2
Reduce heat to medium and add the onions, garlic, dried oregano and Bay leaves, along with another pinch of salt. Put a lid on the pan and let the vegetables soften & mingle together, stirring occasionally, for 3-5 minutes [enjoy the descent into olfactory heaven]...
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3
Now stir in the diced tomatoes and chopped cilantro, along with a generous pinch of salt [roughly 1.5 tsp], cover the pan and allow the ingredients to come to a simmer [about 5 minutes]; feel free to steal a peak and give it a stir or two.
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4
Nestle the chicken thighs into the pan, making sure that the meat is at least 3/4 submerged in the deliciousness. Return the lid to the pot and simmer for 1.5 to 2 hours, or until the meat shreds easily with a fork or the pull of tongs.
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5
Gently remove the chicken from the pan and place on a plate to cool until you can safely pull the meat from the bone. Return the shredded meat to the pan and gently mix to incorporate it with the rest of the ingredients; keep hot until serving.
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6
I like to serve this over rice or with corn tortillas, and set up an array of fixins such as Greek yogurt or sour cream, sliced chilies [to each their own Scoville!], radishes, lime wedges, crumbled Queso Fresco, sliced avocado, and/or some Mexican crema. The leftovers are great with eggs in the morning as well. Enjoy!
