Rub 1/2 tsp paprika evenly onto 36 oz worth of chicken drumsticks.
Heat 2 tbsp olive oil in a deep skillet over medium heat. Dip the tip of your chopsticks into the oil to check the temperature; if the oil sizzles, it’s ready for you to add the drumsticks to sear for about 5 minutes. Flip and sear the other side for another 5 minutes.
Place the chicken in a bowl and set aside. Add to the skillet 2 oz diced onions and 1 tbsp minced garlic and stir quickly for about 30 seconds.
Add 10 oz potatoes, 6 oz carrots, 4 oz green peas, and 2 oz bell peppers and sauté with the aromatics for 3 minutes.
Add 1/4 cup tomato sauce, 1 tbsp all-purpose flour, 1/2 tsp brown sugar, 1/2 tsp pepper, and 1/2 tsp salt. Stir everything well to incorporate.
Add the seared chicken back into the skillet. Carefully pour in 2 cups unsalted chicken broth. Add a bay leaf. Move the pieces around so all of the drumsticks touch the bottom. Turn the heat to high, and when everything comes to a boil, reduce the heat to low and simmer for 35 minutes.
Sprinkle 2 tbsp chopped cilantro on top and serve.