Put the chicken breast fillets in a bowl with the salt, spices, dried oregano, tomato paste and a drizzle of oil, massage well and let rest for 15 minutes.

Meanwhile, peel the potatoes and cut them into small pieces, then do the same with the mushrooms.

In a pan with a drizzle of oil, saute the chopped onion.

Add the chicken fillets and let them brown on both sides, about 3-4 minutes per side.

Collect the leftover marinade with a glass of water, pour it over the chicken, cover with a lid and let cook for 20 minutes over low heat.

Add the potatoes, mushrooms and chopped fresh parsley, adjust the salt, add a handful of dried oregano, add a little water if needed, and finish cooking covered for about 20 minutes over low heat.

Turn off the heat and let it rest for a couple of minutes before serving.