The meat is cleaned of fat, then dry. In a large skillet over medium heat heat olive oil and fry the chicken until it is golden. Add chopped into large cubes potatoes and chopped garlic, pan was capped and sauté for 10 minutes. Add the peeled and coarsely chopped tomatoes and strangling continued for 10 minutes. Add and peas, salt and pepper, stir. Quickly replace the lid and stifling court continues until chicken is tender. Serve garnished with chopped parsley.