Cut the chicken into pieces and fry them lightly in oil. Remove and in the same oil, successively add the finely chopped onions and diced carrots to saute.
Once the carrots become tender, add the peas, tomato paste, paprika, black pepper, 1 cup hot water and the meat. Add salt to taste and let simmer on low heat until ready.
Before removing from the fire, sprinkle it with finely chopped parsley.