Wash chicken legs and pat dry. Heat 2 tablespoons of oil in a large frying pan. Fry the chicken legs in this pan for about 10 minutes and set aside. Peel onion and garlic and dice finely.
Carve the chillies lengthwise, remove seeds and chop finely. Clean, wash and chop the peppers into small pieces. Heat the remaining oil in the frying fat. Fry the prepared ingredients in it. Add rice.
Season with salt, lime and orange juice, saffron and angustora. Deglaze with chicken soup. Add legs again. Cover and cook for about 20 minutes. Season chicken pot again, drizzle rum over it.
Serve garnished with lime and orange slices and chillies.