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 chicken legs with salt, black pepper, paprika, cayenne pepper, cumin, thyme, and oregano. Add the seasoned chicken legs to the pot and brown them on all sides, about 8-10 minutes.

4.Pour in the diced tomatoes and chicken broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 30-40 minutes until the chicken is cooked through and tender.

5.While the stew is simmering, preheat your oven to 425°F (220°C).

6.In a bowl, toss the potato wedges with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.

7.Roast the potatoes in the preheated oven for 25-30 minutes, turning halfway through, until they are golden brown and crispy.

8.For the seasoned rice, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rinsed rice, garlic powder, onion powder, paprika, and dried parsley. Stir well, cover, and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and the water is absorbed.

9.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.