Finely chop the onion, press or finely mince the garlic, cut the red bell pepper into strips, and halve or quarter the cherry tomatoes. Finely slice the spring onion for the final garnish.

Make the marinade and marinate the chicken: mix salt, pepper, paprika seasoning, chicken seasoning, soy sauce, and Worcestershire sauce in a bowl. Add the chicken legs and turn them so all sides are coated. Let marinate in the refrigerator for at least 30 minutes.

Heat a generous splash of sunflower oil in a large pan over medium heat. Add the brown sugar and, while stirring regularly, let it melt until the sugar caramelizes.

Carefully add the marinated chicken legs to the pan with the caramelized sugar. Make sure not to overcrowd the pan. Fry the chicken for about 4–6 minutes per side until lightly browned and coated with the sugar. Turn them so all sides are covered.

Add the chopped onion, minced garlic, red bell pepper, dried thyme, halved cherry tomatoes, and tomato paste. Stir well and cook briefly until the onion is translucent and the tomato paste has cooked slightly.

Pour in the chicken stock and add the whole or finely chopped red chili pepper. Stir everything together, bring briefly to a boil, then lower the heat. Cover the pan and let it simmer gently for 40–45 minutes. Stir occasionally so nothing sticks, and check that the chicken is cooked through and tender.

While the chicken is simmering: bring a large pan of water to a boil and cook the rice according to the package instructions. Drain and keep warm.

Serve the chicken with the sauce, garnish with the sliced spring onion, and serve the rice alongside. Enjoy!