Heat the oil in the pot and brown the potato and carrots on each side. Remove from the pan when done and set it aside.
In the same pan, saute' the garlic until aromatic, and add the chopped red onion. Cook until the onions are transparent.
Add the sliced chicken thigh and cook until it releases its liquid or when the color turns pale. Add the tomato paste, chicken bouillon, and the water. Put the bay leaves on top. Cover and let it cook on low heat until the chicken is soft.
When ready, add the tomato sauce, bell pepper, hot dog, and green peas, and season with salt, ground pepper, onion, and garlic powder. Cover and let it simmer for five more minutes.