Piquant Rijstschotel

Season the chicken legs generously with salt, cayenne pepper, mixed dried herbs, black pepper, and white pepper, rubbing the spices evenly over all sides.

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid crowding, brown the seasoned chicken legs on all sides until golden, approximately 5-7 minutes per batch, then set aside.

In the same pot, add the sliced onions and sauté until softened and translucent, about 3-4 minutes.

Add the sliced tomatoes to the pot and cook for 5 minutes, stirring occasionally to break down the tomatoes.

Stir in the tomato purée, mixing thoroughly with the tomatoes and onions until well combined.

Return the browned chicken legs to the pot, nestling them into the tomato and onion mixture.

Add the rice to the pot, stirring gently to distribute it evenly among the chicken and sauce without breaking the chicken apart.

Cover the pot with a tight-fitting lid and reduce the heat to low, allowing the rice to cook undisturbed for approximately 35-40 minutes until the rice is tender and the chicken is cooked through.

Remove from heat and let rest, covered, for 5 minutes before serving to allow the rice to fully absorb any remaining moisture.