For this recipe, you will need 6 skinned chicken legs, salt, ground oregano, ground pepper, ground coriander, one 14 ounce can of tomatoes, garlic cloves, one onion, one cup of long grain brown rice (uncooked), one green bell pepper, cubed cooked ham, frozen green peas, green olives, jalapeno peppers, and fresh parsley or cilantro.
To prep for this recipe, you will need to chop your onion. Chop enough cilantro or parsley to make 2 tablespoons and enough jalapeno to make 1 tablespoon. Slice six green olives in half. Dice the green bell pepper.
Disjoint each chicken leg by cracking and then cutting between the drumstick and thigh. In a small bowl, combine 1 teaspoon of salt, 1/2 teaspoon of ground oregano, 1/2 teaspoon of ground coriander, and a pinch of pepper. Stir well and sprinkle that mixture over both sides of the chicken legs. Let the chicken marinate for about 15 minutes.
Add a tiny bit of oil to a medium skillet. Place that over high heat and add the 14 ounce can of tomatoes, 1 cup of water, 2 minced garlic cloves, and the chopped onion. Bring that to a boil and let cook for 2 minutes.
Add the chicken legs to the skillet. Let that boil then reduce the heat. Cover the skillet and let this simmer for 20 minutes. Add 1 cup of long grain brown rice. Let this simmer for another 20 minutes or until the chicken is done. If the chicken looks pink when pierced, it needs to cook a bit longer. The rice should also be tender.
Add the diced green bell pepper, 1 cup of frozen green peas, 1/2 cup of cubed cooked ham, the six halved green olives, and chopped jalapeno peppers. Cover and let this simmer for 5 minutes or until the peas are cooked.
Sprinkle the stew with the chopped cilantro or parsley before serving.