Legs are cut, each of 2-3 parts. Seasoning them with 2 pinches of pepper, 2 pinches pikantina, 2 pinches salt and soy sauce, then leave them in the refrigerator for 1 hour. In a saucepan pour sunflower oil and fry the carrots, cut into rings and legs, to catch a light crust. After you pour the beer - stew products for less. Take sliced ​​potatoes and add them to rest in the pan. Pour water enough to cover them, put other spices - pikantinata, pepper, oregano, bay leaf and chicken stock and let simmer until ready. Optional, may shortly before becoming ready dish, add half the grated tomato.