Method:

1. In a large stockpot, heat the oil over medium-high heat. Add the garlic and onions and cook for 3 minutes, until the onions are soft.

2. Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside.

3. Stir in the potatoes, carrots, chicken broth, spaghetti sauce, soy sauce, sugar, black pepper, and bay leaves. Stir well and bring the mixture to a boil. Reduce the heat to medium and cook, uncovered, for 20 minutes.

4. Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.

5. Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.