Cut the thighs in small to medium cubes. Put them in a deep pan or pot with a little oil (2-3 tablespoons), season with salt and pepper, and lightly fry. Remove from pan when slightly golden.
In a skillet add oil, onions, carrots, pepper and salt and saute until the onions have softened, 2-3 minutes
Put the chicken, bell peppers and the saute onions and carrots in a large soup pot and add water to cover.
Brig to boil then simmer for 15 minutes. Add the canned tomatoes, crushed with a fork and simmer with the lid on for 5 more minutes. (Note: you may need to simmer longer; it depends on how firm your peas are and how fresh and young your chicken meat is).
Turn the heat off and add chopped parsley or dill (or both). Sprinkle chili pepper flakes if you like a spicy dish.
Serve with pickled green tomatoes or pickled cucumbers.