How to make
Put the cleaned and cut into portions chicken on the stove to boil in 2 cups (500 ml) of water. Once it boils, skim the foam. Simmer for 10 minutes. The dish is removed from the heat and the chicken portions are removed from the liquid, drained well and placed on a plate. The broth is filtered through a strainer.
In a pot for cooking, pour 3 1/3 tbsp (50 ml) of oil and 1 teaspoon of salt. Chop the onion finely and throw it into the pan to fry. Once it becomes transparent, add the chicken offal and stir with a wooden spoon. Pour in the strained broth and close the container. Wash the peas and add them to the pot after the broth comes to a boil.
Add the canned tomatoes and carrots cut into cubes. Boil the dish on a medium stove for 50-60 minutes. Finally, add paprika and finely chopped dill. It is sealed shut and allowed to simmer with the stove off. Serve the meat with the stew.
