How to cook
Peel and slice the onion, carrot, pepper, garlic and celery. You can finely chop them or grind them in a blender or food processor.
Heat the oil and fry the vegetables in it along with a pinch of salt. Pour the tomato puree and cook for another 4-5 minutes, while stirring constantly and over medium heat.
Pour water - about a liter and cook for 15 minutes from the time of boiling. If desired, you can add a little paprika.
Both the chicken and turkey fillets do not need long heat treatment, as they become dry. If you're using fresh turkey fillets, they may need a little more cooking. If necessary, add water and adjust the density of the stew to your liking.
Season with salt and spices according to your taste (I personally do not use any for this dish, because it becomes fragrant enough).
Serve the turkey fillet with peas while it's hot.
Enjoy your meal!