6 to 8 chicken legs and/or thighs, skinned

Salt and freshly ground pepper

1 tablespoon canola or vegetable oil

1 tablespoon extra virgin olive oil

1 large onion, cut in half lengthwise and then sliced across the grain

2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional)

3 to 4 garlic cloves, thinly sliced

1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced

1 28-ounce can chopped tomatoes with juice, pulsed in a food processor

Pinch of sugar