Green peas give this familiar favorite a unique twist.
Fry chicken in heavy skillet in oil. When all pieces are golden brown, add onion, garlic, salt and pepper, and red pepper flakes. Saute until slightly browned. Add tomato paste and mix well. Add tomatoes and turn chicken until all pieces are well coated. Add juice only from can of peas. Lightly salt and pepper again. Saute for 25 minutes. Add green peppers and mushrooms, and saute for 10 minutes. Add can of peas. Do not mix or cook anymore. Turn off stove and let sit for 5 minutes. Sprinkle with chopped fresh parsley