Warm 2 tablespoons of cooking oil in a deep skillet over medium heat until shimmering.

Season 1½ pounds of chicken pieces with salt and pepper, brown skin-side down for 4–5 minutes until golden, then flip and cook another 2 minutes.

Add 1 diced onion and 4 minced garlic cloves; cook until onions soften and turn translucent, about 2 minutes.

Pour in 1 cup tomato sauce, 2 tablespoons soy sauce, bay leaves, and a pinch of sugar. Stir gently to combine, letting flavors marry for 1 minute.

Cover and simmer over low heat for 10 minutes.

Add 2 cups diced potatoes and 1 cup sliced carrots, stir, cover, and cook for another 10 minutes until veggies are fork-tender.

Stir in 1 cup sliced bell peppers and optional green peas. Cook uncovered for 3 minutes until peppers are crisp-tender.