In salted cold water boil chopped and cleaned chicken with bay leaf and pepper. Cut the carrot, onion, celery and garlic and fry them in a pan, add red pepper and tomato paste and stir. Pour chicken broth with vegetables, sprinkle with salt. Transfer the vegetables from the pan in a baking dish, add the frozen peas, chopped potatoes, chicken and grated / canned tomatoes. Bake the dish 30 minutes (or until ready to fries) in an oven heated to 180C degrees. If the sauce remained rare in a hot fry flour and sunflower oil while stirring, pour the rest of the broth, add and bake briefly. To me this option I rarely need. Finally, sprinkle the dish with chopped parsley. Optional can be added to savory.