Piquant Rijstschotel

Ingredients

 * 1 kg rice
 * salt
 * 6 chicken legs
 * 3 teaspoons cayenne pepper
 * 2 teaspoons mixed dried herbs
 * 1 teaspoon black pepper
 * 1 teaspoon white pepper
 * 200 ml vegetable oil
 * 1¼ kg tomatoes, cut in slices
 * 2 large onions, cut in slices
 * 2 cans tomato purée

Directions

 * 1) The rice 6 cooks minutes in boiling water with salt. Set aside.
 * 2) The chicken legs set-up with half of the cayenne pepper, half of the dried herbs, half of black pepper, half of white pepper, salt to taste and sufficient water to just cover.
 * 3) Cook the chicken for 30 – 40 minutes in a covered pan.
 * 4) Heat the oil in a pan.
 * 5) Scoop the chicken legs from soup and fry them until golden.
 * 6) Take them from the pan and set aside and keep them warm.
 * 7) Place half of the tomatoes and half of the onions in the same oil.
 * 8) Add the chicken legs, with half of the tomato purée.
 * 9) Check and adjust seasoning, then allow to finish cooking, approx. 25 minutes, stirring from time to time.
 * 10) Add the rest of the ingredients and 500 ml water in another large pan and bring whole slowly to boil.
 * 11) Stir the rice in, leaving it on the lowest possible heat and  softly cook the rice (approx 6 minutes).
 * 12) Serving tips: scoop and green cabbage for example with the chicken legs, the sauce and steamed serves the rice on a warm scale.