Season the chicken legs

• Season the chicken legs generously with the complete seasoning and the house seasoning.

Make the butter baste

• Mix the melted butter with the complete seasoning and a little chicken broth.
• Brush the mixture all over the seasoned chicken legs.

Sauté the vegetables

• Melt a little butter in the pot.
• Add the onion and peppers and cook until softened.
• Season with the complete seasoning and turmeric.
• Add the freshly chopped garlic.

Toast the rice

• Add the long grain white rice and toast for a few minutes.
• Add more seasoning, then pour in the chicken broth.

Add the chicken back

• Nestle the chicken legs back into the pot.

Cook covered

• Bring to a slow boil, cover with the lid and cook on low.

Serve

• Fluff the rice and serve the chicken legs on top.