In a small sauce pan, boil tomatoes (fill with enough water to cover tomatoes).
Allow to boil until skin of tomato starts to come off.
Meanwhile, in a skillet, heat olive oil.
Add in chicken and onion, sauté over medium-high heat.
Add boiled tomatoes, ¾ cup of boiled water, oregano and garlic to blender. Pulse 2-3 times, until chunky consistency.
Once chicken is browned, add in peppers; continue to sauté until peppers reach desired consistency.
Pour salsa over chicken and peppers, lower to low-medium heat and cover.
Simmer for 10 minutes; pour all of skillet content onto plate.