Debone the chicken legs and dice the meat. I like to remove the skin as well. Put the diced meat in a deep pan and saute in a little oil.
Clean the onion and carrot and chop them into medium-sized pieces. Clean the peppers of their seeds and chop them as well.
Add the chopped vegetables to the meat. Next add in the diced tomatoes and corn.
Once the veggies soften, add in the orzo and top off with about 3 cups water. Season the dish with salt, black pepper and 1/2 tsp turmeric.
Cook until the orzo is ready, while stirring periodically. If needed, top off with more water. Serve sprinkled with finely chopped, fresh parsley.