Dice the onion, peppers and garlic into very small pieces

In a hot, deep saucepan add olive oil and sauté the vegetables at medium low heat adding salt, black pepper and a teaspoon of the honey. Cook until tender.

Add crushed tomatoes, water, stocks, spices, and vinegars. Increase heat to medium high.

Add chicken legs and bring to a boil.

Reduce heat to medium and cover. Simmer until chicken is cooked through. (15-20 minutes).

When the chicken is nearly done, heat up a cast iron skillet to medium low. Add remaining honey, balsamic vinegar, Dijon and ketchup and whisk quickly until it forms a sticky syrup.

Remove the chicken from the saucepan and transfer to skillet. Spoon the glaze onto the chicken.

Add the rice to the saucepan containing the braising liquid and bring to a boil for 5 minutes. Cover and reduce to low for 10 minutes.

Meanwhile, put the skillet with the chicken under the broiler until the glaze browns and bubbles. Reduce oven to 150°F.