Heat oil in a pot over medium heat.

Brown the chicken breasts on both sides.

Remove from the pot and set aside.

Brown the sliced green peppers in the same pot.

Once browned, remove and set aside.

In the same pot, brown the sliced onion and drained mushrooms together.

Return the browned chicken breasts and sliced green peppers to the pot.

Add salt, pepper, paprika, and water.

Stir to combine.

Cover the pot and bring the mixture to a boil.

Once boiling, reduce the heat to low and simmer for 2 hours.

After 2 hours, remove the chicken breasts.

They should be soft.

Add the peeled potato chunks to the pot and cook for an additional 15 to 20 minutes, or until the potatoes are tender and cooked through in the gravy.