Chicken and Rice Stew

Rinse chicken legs, pat dry and divide at the joint into thighs and drumsticks. Season with salt and pepper. Heat 2 tablespoons of oil in a roasting pan and cook chicken until golden brown on all sides. 

Peel pearl onions and cut into wedges. Peel garlic and chop finely. Remove chicken from the roasting pan and saute onions and garlic in the same pan until translucent. Add rice and saute briefly. Season with salt and pepper and add broth. Rinse bell peppers, halve and remove seeds and ribs, cut into small cubes. Add bell peppers and peas to the pan. Return chicken to the pan, add bay leaf and cook in preheated oven at 200°C (approximately 400°F) for about 40 minutes. Add more broth to the pan as needed.