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Spaghetti Sauce Chicken Afritada

['1/4 cup vegetable oil', '6 cloves garlic, finely chopped', '2 medium onions, halved and sliced into thin half-moons', '4 pounds bone-in, skinless chicken pieces', '3 large potatoes, peeled, halved lengthwise, and quartered crosswise', '2 large carrots, coarsely chopped', '2 cups unsalted chicken broth or water', '1 (24-ounce) jar spaghetti sauce', '1/2 cup soy sauce', '2 teaspoons granulated sugar', '1 teaspoon freshly ground black pepper', '2 small bay leaves', '2 red bell peppers, seeded and sliced into strips', '1 green bell pepper, seeded and sliced into strips', '2 tablespoons fish sauce, for serving (optional)', '6–8 cups cooked white rice', 'for serving']

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.
Add the chicken pieces and cook for 3 to 5 minutes, turning occasionally, until the chicken is no longer raw on the outside.
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.
Add the bell peppers. Continue cooking for another 15 to 20 minutes, until the potatoes are fork tender.
Remove the afritada from the heat. Stir in the fish sauce, if using, and serve hot with the rice.

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