Add in the onion and saute for five minutes until very soft.
Add in the celery, carrots, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, and oregano.
Cook 2-3 minutes.
Add in the chicken thighs (no need to chop them), and cook for another 2-3 minutes.
Add in the rice and bay leaves.
Cook 1-2 minutes.
Add in the water.
Bring the pot to a boil.
Lower the heat to a simmer.
Cover the pot, and let the meal cook for 50-60 minutes, until the water has (mostly) evaporated, the chicken is tender and falling apart, and the rice is cooked through.
Use the spoon to break up the chicken thighs into smaller pieces.
Taste for seasoning, top with fresh parsley, and serve!