2 whole chicken breasts, skinned and boned
1/4 tsp. pepper
1 tbsp. vegetable oil

SAUCE:

3 tbsp. vegetable oil
1 c. finely chopped onion
1/2 c. finely sliced celery
1/2 c. finely diced green pepper
2 cloves garlic, minced or pressed
1 (14 1/2 oz.) can whole peeled tomatoes
1/2 c. water
1 1/2 tsp. paprika
Dash of cayenne pepper
1 bay leaf
1 tsp. cornstarch
1 tbsp. cold water
Minced celery leaves for garnish (optional)
1 pkg. Boil in Bag rice

Wash chicken. Trim off any excess fat. Pat dry. With kitchen shears, cut chicken into 1-inch pieces. Toss with pepper.

In a large skillet, heat oil. Add chicken and cook over medium-high to high heat for about 5 minutes, or until chicken is opaque on all sides and very slightly golden; turn chicken frequently. Remove chicken and juices; set aside.

In same skillet, heat oil. Add onion, celery, green pepper and garlic and saute until vegetables are tender. Stir in tomatoes and their liquid. Break up with a spoon. Stir in 1/2 cup water, paprika, cayenne pepper and bay leaf.

Bring to a boil. Cover and simmer over low to medium heat for about 10 minutes. Stir in chicken and juices. Blend together cornstarch and 1 tablespoon water. Stir into chicken mixture. Uncover and simmer over low heat 10 to 15 minutes or until chicken is done and tender.