Creole Chicken and Rice

0 Cut chicken into bite sized pieces.
1 Heat about 2 tablespoons of the oil to the skillet until it shimmers - watch carefully!
2 Add chicken to the hot oil in the skillet but do not crowd - you may need to cook it in batches.
3 Saute chicken pieces in the oil until outside is golden brown and interior registers 160F on an instant read thermometer.
4 Remove the chicken from the skillet and keep warm on a plate.
5 Add the remaining oil to the same skillet.
6 Saute the onion, bell pepper, and celery until tender.
7 Stir in the Rotel tomatoes, chicken stock, tomato paste, salt, pepper, and Italian seasoning.
8 Bring to a simmer, reduce heat, and cover.
9 Simmer for 5 to 10 minutes, or until the mixture is cooked down to your liking.
10 Stir the chicken into the vegetables in the pan.
11 Heat through.
12 Serve with the cooked rice.