Heat the cooking oil in a large pot over medium-high heat.Add the chicken pieces and brown on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the minced garlic and chopped onions. Sauté until the onions become translucent and the garlic is fragrant.
Add the tomato paste to the pot and cook for a couple of minutes, stirring constantly to prevent burning. This step is optional but adds depth to the flavor.
Pour in the chicken broth (or water) and tomato sauce, stirring to combine. Add the soy sauce, bay leaves, salt, and pepper.
Return the browned chicken pieces to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the chicken is cooked through.
Add the sliced potatoes, sliced carrots, and bell pepper strips to the pot. Continue to simmer for another 15-20 minutes, or until the vegetables are tender.
Add the green peas and cook for an additional 5 minutes.
Taste the sauce and adjust the seasoning with salt and pepper as needed.