|Boneless skinless chicken breast halves||4 , cut into 1-inch cubes|
|Salt||1 Teaspoon, divided|
|Vegetable oil||1 Tablespoon|
|Finely chopped onion||1 Cup (16 tbs)|
|Finely sliced celery||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Dash|
|Cold water||1 Tablespoon|
Combine chicken, 1/2 teaspoon salt if desired and pepper; toss lightly.
In a large skillet over medium heat, brown chicken in oil; remove and set aside.
In the same skillet, saute the onion, celery, green pepper and garlic until tender.
Stir in tomatoes, water, paprika, remaining salt if desired, cayenne pepper and bay leaf; bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
Blend cornstarch and cold water; stir into chicken mixture and bring to a boil.
Simmer, uncovered, for 10-15 minutes or until chicken is tender.
Remove bay leaf before serving.