Chicken Sauce Piquant

I ate this a lot growing up.  I haven't been able to find the exact recipe from the source but this is Grandma's version.  The recipe came from Aunt Opal's daughter-in-law (name?), Paul Redman's wife.  I remember Opal and Grandma and Mom all making this. 

1 chicken, cut up
1/4 cup oil
1 qt. canned tomatoes
1 onion, chopped
1 bell pepper, chipped
1 clove minced garlic
1 bay leaf
1/2 tsp. oregano
1 Tbsp. salt
1 tsp. pepper
1 cup raw rice
more water or tomato sauce as needed

Brown chicken in oil in a heavy pot.  Add veggies and spices and simmer 5 minutes.  Add rice and more liquid to cover all well.  Simmer covered until chicken is very tender.  Adjust salt & pepper.


EDITED TO ADD:
Mom reviewed this version and says that Grandma told her to flour the chicken pieces before frying to help with browning and to thicken sauce later.  Also, was cooked without rice and then served over plain white rice.