Chicken and Rice with Indian Spices

Sprinkle chicken pieces liberally on both sides with salt and ground black pepper. Heat oil until shimmering in large, heavy, non-reactive Dutch oven over high heat. Add chicken pieces skin side down; cook, without moving them, until well browned, about 6 minutes. Turn chicken pieces over with tongs and cook, again without moving them, until well browned on second side, about 6 minutes longer. Remove from pot and set aside.

Pour all but 2 tablespoons fat from pot; return to burner. Reduce heat to medium; add cinnamon stick, sauté, stirring with wooden spoon until it unfurls, about 15 seconds. Add onion and green bell pepers and sauté, stirring frequently, until softened, about 5 to 6 minutes. Add garlic, ground turmeric, coriander, and cumin and sauté until fragrant, approximately 1 minute longer. Stir in rice and cook, stirring frequently, until coated and glistening, about 1 minute longer. Add tomatoes with reserved liquid, wine, salt, and 2 cups water, scraping browned bits off pot bottom with wooden spoon. Return chicken thighs and legs to pot; bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Add chicken breast pieces and stir ingredients gently until rice is thoroughly mixed; replace cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Cover pot, and allow dish to rest for 5 minutes; serve immediately.