Cut the chicken breasts into chunks, and season with salt and pepper.
Heat up half of the oil in a large pan, and fry the chicken pieces until no longer pink.
Remove from the pan and set aside.
In the same pan, add the rest of the oil, peel and chop the onions, and fry until soft.
Add the peeled and chopped garlic, and cook for a further 30 seconds.
Peel and chop the potatoes, carrots and celery and bay leaves.
Add them to the pan together with the cooked chicken.
Cover with the chicken stock, place the lid on and leave to cook until the vegetables are tender, and the chicken is cooked through - that can take about 10-15 minutes - add more stock or water if you like the dish with more liquid.
Add the tomato puree, season well with salt and pepper, and garnish with freshly chopped parsley and dill.
Remove from the heat and enjoy!