Cuban-ish Chicken

1-2 tablespoons olive oil
4 lb boneless skinless chicken thigh (or one "family size" flat)
4-5 cloves garlic, chopped
1 poblano pepper, seeded and roughly chopped
2 jalapeno peppers, seeded and chopped
1-2 teaspoons sea salt
juice of 3 limes
2 bunches (roughly 2 cups) fresh cilantro, chopped

Heat oil in large sauce pan, add chicken, stirring occasionally. When chicken no longer looks pink, add garlic and poblano pepper. Cook on medium high heat for another 12 minutes, adding japapeno peppers mid way through. The sooner the jalapenos are added (thus the longer they cook), the less hot it will be, so add them sooner or later according to your taste. Add the lime juice and salt, stirring well. Let simmer another 8 minutes or so. Add cilantro and give it a stir, removing from the heat right away. The cilantro should just be wilted. Can be served alone or with a side of rice if your diet allows. Delightful with diced tomato and avocado.

Serving Size: 2-3 thighs (calculations are based on 3 thighs/4 servings)