Put cooking oil in a casserole with a moderate heat. Fry the chicken until the color becomes brown. Remove the chicken from the cooking casserole.
Saute garlic and onions on the same cooking casserole. Put the pan-fried chicken and cook for a minute or two. Mix the tomatoe sauce. Let it boil for five minutes.
Add chicken stock and bay leaves. Simmer for 10 minutes. Add the potatoes, carrots and bell pepper then let it boil for 15 minutes or until the vegetables becomes soft.
Combine the sliced hotdogs, salt, sugar and ground pepper then cook for 2 to 3 minutes more. Served with steamed rice.