Chicken cut into portions, add salt and place in the pan, in which put the oil and 100 ml water. Pour on the pepper, place in oven and includes 200 C. Once roasted peppers are removed and in their place on the chicken put peeled and sliced ​​tomatoes. As a bake are removed, and the chicken is returned. Tomatoes and peeled peppers bruised and 10-15 minutes before the chicken is ready to return to the pan, stir and dish dopicha. Serve warm, as previously optional add crushed garlic and stir with a buttercup. From my experience, peppers and tomatoes are never enough and the meat almost always remains. So, tomatoes and peppers can be put in much larger quantities than those specified. Eaten with homemade pita hands, straight from the tray.