Chicken el diabolo

Ingredients needed:
Two large chicken legs
4 small red potatoes
3 carrots (red, yellow, orange)
​2 leeks
3 small red peppers
​Olive oil
Salt, pepper, paprika or tandoori spice mix
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​Deep pan (10 inches) with lid
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Preparation:
Rub the chicken legs with salt, pepper and paprika/tandoori powder and place into pan. Sauté slowly for 20 minutes in a little olive oil while turning the legs every few minutes. Quarter the potatoes and place them into the pan next to the chicken. Chop leeks and carrots into slices 5–8mm thick and add to pan after 10 minutes, stir everything gently while frying. Add the red peppers after cutting them into bite-size chunks.

Cover pan with its lid and continue on lower heat for another 15 min.  Check occasionally and stir gently to avoid burning. Serve hot -- Aye caramba!