In a deep skillet, heat 2 tablespoons of oil over medium heat. Season the chicken pieces with salt and pepper, then place them skin-side down in the skillet. Allow to brown for 4-5 minutes until golden, then flip and cook for an additional 2 minutes.

Add one diced onion and three minced garlic cloves to the skillet. Sauté for about 2 minutes until the onion is translucent.

Pour in one cup of tomato sauce, 2 tablespoons of soy sauce, 2 bay leaves, and a pinch of sugar. Stir well and let simmer for about 1 minute.

Cover the skillet and lower the heat to a gentle simmer. Let the chicken cook for 10 minutes.

Stir in 2 diced potatoes and 1 cup of sliced carrots, cover, and cook for another 10 minutes.

Add 1 cup of sliced bell peppers and, if desired, ½ cup of green peas. Cook uncovered for about 3 minutes.