Clean the chicken and dry it well. Add salt, sprinkle it with a little black pepper, then portion it. Heat the oil in a pan and fry the chicken, turning it from time to time in order to get it uniformly browned on all sides. Once the chicken is softened, add the mushrooms and sauté them.
Then add the dissolved in warm water tomato salsa or peeled and very finely chopped tomatoes. Towards the end of cooking, add the cumin, a little salt and if necessary, dill. Serve the stewed chicken, topped with the delicious and flavourful sauce and plenty of parsley.
Suitable sides for this are potato salad or any other salad.