Stewed asparagus beans with chicken

1 We have to cook the bird first. To do this, we take a medium-sized carcass. We wash, dry and cut into pieces. The pieces can be very different in size, it all depends on the preferences of your family or just you.
2 It is necessary to pour vegetable oil into a frying pan, put it on high heat. After we put the chicken pieces in it, fry them until they get a golden crust. We put the cooked chicken in a saucepan and forget about it for a while.
3 Now we take one carrot, peel, rinse, cut into slices. We also need one sweet pepper. It needs to be washed, cleaned. Cut into pieces or straws. You can also use more pepper, it all depends on whether it is in demand in your family. If you do not really prefer pepper, then it should be cut very finely. Then it will come across a little, and it will give the right smell to the dish.
Put the pan on the fire again, add sunflower oil, put the carrots there and fry. After a few minutes, add the pepper, fry it too.
4 We will need four more medium tomatoes. We need to finely chop them, you can also rub them on a grater. After that, add the tomatoes to the frying pan, where we have carrots and peppers. Fry it all for a few minutes. And add to the chicken in a saucepan. Now we need to pour in a small amount of water, add salt and pepper, cover with a lid. Put the pan on the fire and simmer for almost thirty minutes.
5 Next we take half a kilogram of beans. Rinse, remove the tips, cut as you like. It can be divided into two or three parts, and it is possible for more. Now we put the beans in the water and when the water boils, cook it for another seven minutes. After that, put the asparagus beans in a saucepan where the chicken is stewed.
6 The water in the pan should boil, after which we simmer the chicken and beans for 15-20 minutes. The beans are already soft, but not yet fully ready, add finely chopped garlic to the pan, as well as a few peas of black pepper. After that, turn off the fire, and the dish should stand on the stove for ten minutes.