Stew chicken with seasonings to make a rich broth. Remove and debone chicken. Saute onion and celery until tender in a small amount of olive oil. Add rice, and toss over low heat until dry. Add 2 cups of the hot broth and simmer until it is absorbed. Add tomatoes (chopped) and their juice, and continue cooking, adding more hot broth as needed, until rice is tender. Add seasonings to taste and fold in chicken pieces. Spoon mixture into a greased casserole, and bake at 375 degrees for 20-25 minutes, or until top is crispy.