Thaw the frozen loroco and drain any excess moisture and blot dry with a paper towel. If you're using fresh loroco, wash it thoroughly and pat dry.
Place the chicken pieces in a large pot with enough water to cover the chicken. Add salt.
Cover, bring to a boil then reduce heat to medium and let simmer for 25 minutes or until cooked. Skim off any grey foam that might appear while cooking.
You can tell if the chicken is cooked when the pieces reach an internal temperature of 165°F. Remove chicken from the heat, strain (reserving the broth) and set chicken aside covered to keep warm.
Heat the butter in a large, deep skillet until melted. Add the finely-diced onion, chopped garlic, thinly sliced celery and leeks, chopped sweet red pepper, salt and pepper. Saute until softened but not browned.
Add the bay leaf and fresh thyme leaves, cooking until fragrant.
Pour one cup of strained chicken broth into the skillet with the vegetables and heat to boiling. Reduce heat to medium and simmer.
Add the heavy cream, stirring while pouring it into the skillet. Bring slowly to a simmer over medium-low heat.
Return the chicken to the skillet and spoon the cream sauce over the chicken. Cover and simmer for five minutes until flavours merge. Adjust salt to taste.
Garnish with slivers of sliced red bell pepper or sprigs of thyme. Serve with fluffy white rice and tortillas del comal.