Heat vegetable oil on medium heat in a caldera, or large pot. Add the chicken and cook until brown - about 6 minutes.
Add garlic, onions, tomato sauce, bay leaves, water, vinegar, oregano, and peppercorns. Stir and simmer for about 30 minutes.
Add potatoes and carrots. Cook until tender.
Season with salt and pepper.
Add peas and bell peppers. Cook another 2 minutes.
Serve over rice.