In a large skillet, over medium heat, heat oil until it shimmers or when a drop of water flicked in it dances or melt butter until hot. Season the chicken with salt and pepper. Brown chicken breast for about 2-4 minutes per side. Set aside. In a large pot, over medium heat, heat oil or butter like you just did for the chicken. Saute onion, garlic, chopped pepper and celery until tender. Then add canned tomatoes (do not drain), bay leaves, parsley, paprika and chicken. Simmer for about 30 minutes, if making strips and 90 minutes to 2 hours if using whole breasts. Remember to flip chicken over at least once to ensure even cooking and stir occasionally. Prepare rice. Season the dish with salt and pepper. Serve and enjoy!