Spicy Chicken Leg Stew with Seasoned Rice and Roasted Potatoes

1.In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2.Add the minced garlic, sliced carrots, chopped celery, and diced bell pepper to the pot. Cook for another 5 minutes until the vegetables are softened.

3.Season the vegetables with paprika, cayenne pepper, ground cumin, dried thyme, dried oregano, salt, and black pepper. Stir well to combine.

4.Add the chicken legs to the pot, browning them on all sides for about 5-7 minutes.

5.Pour in the diced tomatoes and chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 30-40 minutes until the chicken is cooked through and tender.

6.While the stew is simmering, preheat the oven to 400°F (200°C).

7.In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer.

8.Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.

9.In a separate pot, bring 4 cups of water to a boil. Add the rice, garlic powder, onion powder, paprika, and dried parsley. Stir well, cover, and reduce the heat to low. Cook for 18-20 minutes until the rice is fluffy and the water is absorbed.

10.Once the chicken stew is done, taste and adjust seasoning if necessary. Serve the spicy chicken leg stew hot, alongside the seasoned rice and roasted potatoes.