Cut the chicken into small pieces (3-4 per serving), fold it into a saucepan or deep frying pan, pre-pour the vegetable oil, and put the stew under a closed lid.
While the chicken is stewing, finely chop and stew the tomatoes (you can rub them through a colander) with the addition of tomato paste.
Drain the chicken juice into a separate dish. Add butter, chopped onion, pepper, spices, garlic and fry until crusty, stirring very often.
Add to the chicken very hot juice, tomatoes. If there is little sauce, add hot water or broth so that the liquid covers the chicken pieces.
Close the lid tightly, turn down the heat (should gurgle a little). Onions, peppers, and tomatoes should practically dissolve at the end, and chicken meat should lag behind the bones. In the dish you can add separately boiled and mashed potatoes.
Serve, decorated with thin circles of lemon and greens.