Heat ¼ cup of oil in a large pan. Brown 2 medium potatoes and 1 large carrot, cut into chunks, and remove. Briefly fry ½ red bell pepper and ½ green bell pepper, cut into chunks, and remove.
Sauté 1 small chopped onion and 3 minced garlic cloves in the same pan until soft. Add 1360g of chicken, cut into serving pieces, and brown lightly.
Add 6 large chopped Roma tomatoes and cook until they break down. Stir in 1 tablespoon of fish sauce and 1 cup of water.
Bring to a boil, then lower the heat and simmer until the chicken is tender and cooked through. Add the potatoes and carrot and cook until tender.
Add the bell peppers and ½ cup of thawed frozen peas. Simmer until the sauce thickens. Season with salt and pepper.
