The chicken is cut into two halves and remove the legs and wings. Sprinkle generously with pepper, savory and salt. Seasoned meat fry evenly on both sides until browned in 2-3 tbsp sunflower oil. Fry the meat is removed from the pan and in the same fat, put the chopped onion and carrot. Add peas and pour hot water. Meat back into the pot with the peas. Canned peppers coarsely chopped and mixed with the dish. Stir in the tomatoes and add salt. Rest sunflower oil is heated in a separate pan. Sprinkle with flour and paprika, stir and mix with peas. Once the dish boil, boil for another 15 minutes.