Chicken Afritada (Filipino Tomato Stew)

Heat the oil in a large, heavy-bottomed pot over medium-high heat. Pat the chicken pieces dry with paper towels, then season lightly with salt and pepper. Working in batches to avoid overcrowding, add the chicken to the pot and cook, turning occasionally, until nicely browned on all sides, about 8 to 10 minutes. Remove the chicken to a plate and set aside.

In the same pot, add the sliced onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook, stirring, for another minute, or until fragrant.

Pour in the tomato sauce and water. Stir in the fish sauce (if using) and add the bay leaf. Let the sauce come to a gentle simmer.

Return the chicken and any accumulated juices to the pot. Gently push the chicken into the sauce. Bring to a boil, then lower the heat to maintain a gentle simmer. Cook covered for 25 minutes, stirring occasionally, so the sauce lingers over the chicken.

Add the potato chunks and continue to simmer, still covered, for another 10 minutes, or until the potatoes are nearly tender when pierced with a fork.

Stir in the sliced bell peppers and simmer uncovered for an additional 5 minutes. The peppers should be just softened but still have a bit of crunch. At this point, taste the stew and adjust the seasoning with salt and pepper if needed. Keep simmering longer if you prefer a thicker sauce.

Take the pot off the heat. Discard the bay leaf. Let the afritada rest for about 5 minutes before serving. Serve hot over steamed white rice, using a spoon to ladle up plenty of that glorious sauce.