Marinate the Chicken: In a bowl, mix oil, olive oil, salt, pepper, dried spices, and paprika. Add the chicken slices and toss to coat evenly. Let the chicken marinate in the refrigerator, ideally overnight, to enhance the flavors.

Prepare the Vegetables: Cut the onion, carrot, and celery root into similar-sized pieces to ensure even cooking.

Cook the Chicken: Lightly coat the marinated chicken slices in flour, shaking off any excess.

Heat some oil in a skillet over medium heat. Fry the chicken for about 5 minutes on each side until golden and nearly cooked through. Remove from the pan and set aside.

Sauté the Vegetables: In the same pan, add a bit more oil if needed and sauté the onion, carrot, and celery root for about 10 minutes, or until they start to soften.

Simmer: Pour in the tomato sauce and add 300 ml of water. Stir well to combine and season with additional salt and pepper as needed.

Return the chicken to the pan, cover, and let it simmer gently for about 20 minutes, allowing the flavors to meld and the chicken to finish cooking.

Add Final Ingredients: Stir in the canned peas and chopped parsley. Continue to cook for another 5 minutes, allowing the peas to heat through and the parsley to impart its fresh flavor.

Serve: Once everything is cooked through and the flavors are well combined, adjust seasonings if necessary and serve hot.