Grind the garlic, onion, pepper and cut in large pieces, celery also cut. Chicken fry in heated sunflower oil, until golden color. Remove and put the same fat bacon, garlic and onions for 3-4 minutes. Add the pepper and celery and fry another 3-4 minutes, then add the flour and bay leaves. Mix well to saute the flour and add the chicken broth. Boil until sauce thickens, about 5-6 minutes and put the chicken and tomatoes. Court Cover and leave to stew over low heat 30 minutes. Add the okra and boil for another 15-20 minutes. Serve sprinkled with parsley and pepper. Optional can be served over white rice.