Rub prepared chicken with salt, lemon juice and garlic mix. Let stay for an hour.

Put garlic, sweet pepper and sliced onion cut into in preheated vegetable oil. Fry them and add sauteed tomato puree.

Cut the chicken into 1 1/3-2 inch (40-50 gm) chunks and fry until crisp and golden. Blend the fried chicken with fried vegetables, add bouillon and stew until ready.

Take the chicken out. Add rice, dry white wine and green peas to the sauce and boil until ready.

Put rice with vegetables on a plate. Put stewed chicken over the vegetables. Garnish with parsley greens.