Wash the chicken legs well and cut into suitable pieces. Braise them lightly in 3 tbsp oil, add 3 cups water, bay leaf, black pepper and salt. Leave to simmer.
In another container, saute the chopped carrot and onion in the remaining oil.
Add the flour and paprika, stir well and pour the chopped tomatoes on top.
Add the peas and remaining spices. Add all this to the meat, including the sliced potatoes.
Boil 15-20 min. and then serve.