OK. I switched to Rich Text Editor and clicked on the "Insert Video" icon (looks like a filmstrip) and got the correct popup:
Note that it says that YouTube and Vimeo are supported, but when I copy and paste the embed markup code from Vimeo and click "Submit", this is what I get.
Now that I got the posting figured out (Thanks, again, Dave!), I guess I should post my recipe. It is one that I took off the web and modified to suit my tastes.
6-8 chicken thighs (boneless/skinless is OK but you lose flavor without the bones, IMO)
1 whole green bell pepper
1/2 each red, yellow and orange pepper for color and taste
1/2 - 3/4 cup diced sweet onion
finely mined garlic - as much as you like (usually use 3 or 4 cloves)
1 can (28 oz) diced tomatoes (sometimes I add an extra smaller can if I don't think there is enough liquid
1-2 fresh bay leaves
oregano, chives, parsley from your herb pots or dried if you don't have fresh - I no longer measure but just put it in there 'til it looks right
celery flakes - dried
salt and fresh ground black pepper to taste (don't skimp on the fresh pepper grind; I find that to be a critical event in preparing this dish)
remove skin and wash chicken thighs, pat dry before pan searing
chop and prep all ingredients because this will go very fast after the chicken is browned
place 1-2 tbsp good olive oil in skillet and brown thighs
remove thighs and reserve as much of the liquid as you like - you need to remove enough to be sure your pot doesn't get too much chicken fat
with enough liquid for them, wilt the onions adding salt at this stage - seems to improve everything if the onions are correctly salted
add minced garlic when onions are ready
return thighs to pan
add canned tomatoes, peppers, herbs and stir - add more tomatoes if you aren't getting good coverage over the thighs
bring all this to a boil then reduce to low for a simmer
cover and cook for at least 45 minutes - I usually go for 1-1/2 to 2 hours on a very slow simmer.
If you try this, let me know how it turns out.