Fry carrots and potatoes until edges are lightly browned. Set aside.
Sear chicken for 2-3 minutes each side. Remove from oil and set aside.
In the same skillet with oil. Saute garlic and onion until aromatic and limp.
Pour in the tomato sauce and 1 cup water. Turn heat to low and let it simmer for 5-10 minutes until the tomato sauce loses some of its sourness.
Add the chicken and ¼ - ½ cup water or as needed. Season with salt. Cover and simmer for another 30-40 minutes or until the chicken are cooked through and the sauce is reduced with the oil floating on the surface.
Add the potatoes, carrots and bell pepper, butter, potted meat and grated cheese. Cook for another 5 minutes.
Transfer to a serving dish and serve with hot rice.