1-First, prepare your ingredients: Wash and cut the 1 ½ pounds of chicken into serving pieces, cube the 2 potatoes, slice the 1 carrot, and chop the 1 onion along with 2 teaspoons of minced garlic.

2-Heat 3 tablespoons of cooking oil in a pot over medium heat. Sauté the chopped onion and minced garlic until the onion softens, building a fragrant base for the stew.

3-Add the chicken pieces and cook each side briefly until lightly browned, which helps seal in the juices.

4-Pour in the 8 ounces of tomato sauce and 3 cups of chicken broth, then stir and cover to bring it to a boil.

5-Add the 3 bay leaves, cover again, and simmer over medium heat for 30 minutes until the chicken is tender, adding more broth or water if needed to keep it moist.

6-Next, add the 3 sliced hotdogs and the sliced carrot, cooking for 3 minutes to let them start softening.

7-Then, add the 2 cubed potatoes, cover, and cook for another 8 minutes until they are tender.

8-Finally, stir in the ½ cup of green peas and cook for 2 more minutes. Adjust seasoning with salt and ground black pepper to taste before serving.