1-First, prepare all ingredients by washing and chopping the vegetables and cutting chicken into bite-sized pieces to ensure even cooking. Heat 3 tablespoons of cooking oil in a large pan over medium heat and sauté garlic and onions until they smell great and turn soft. Add the chicken pieces next and brown them for about 5-7 minutes to lock in the juices, just like in the directions provided.

2-Pour in 2 cups of chicken broth and stir in the 6-ounce can of tomato paste to mix everything well, then bring it to a boil. Add 4 pieces of dried bay leaves and 1/2 teaspoon of sugar if you like, cover the pot, and cook on low heat for 35 minutes. If the mixture gets too dry, add a bit more broth or water as needed to keep it just right.

3-Adding Vegetables and Finishing Touches: Once the chicken has simmered, stir in the cubed potato and carrot, then cover and cook over medium heat for 8 to 10 minutes until the veggies are tender. For the final step, season with salt and pepper to taste and let it rest a moment before serving. The total time is about 1 hour and 5 minutes, with 10 minutes for prep and 55 minutes for cooking.