Boil the chicken legs for 30 min. Strain the broth and leave it aside. Remove the meat from the bones and tear it coarsely.
In a pan, braise the chopped onions, garlic (mashed with a knife and finely chopped) and the mushrooms. After 3-4 min., add the chopped carrot and peppers.
Once the vegetables soften enough, add the rice which you've washed in a colander. Once it turns clear, pour in the wine and 1/2 cup warm water.
Add the chicken meat and spices. Once the rice absorbs the liquid, pour the mixture into an oven dish. Pour 3 cups of the hot chicken broth over it.
Bake the dish in a preheated 392°F (200 °C) oven. Once it comes to a nice boil everywhere, turn the oven off. The rice takes in the water and the dish is ready to eat after 10-15 min.