Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil. Sauté onion, garlic and rice until translucent. Deglaze with some broth and bring to the boil. Cover and cook for about 15 minutes, adding the remaining stock little by little.
Wash chicken legs, dab dry and rub with salt and pepper. Heat the remaining oil. Fry the chicken legs in it for about 20 minutes. In the meantime clean, wash and dice the peppers.
Add the paprika, cheese and cream to the rice and cook over a low heat for another 10 minutes, stirring occasionally. Wash the dill, dab dry and chop except for a little to garnish. Season rice with salt, pepper and paprika.
Fold in the dill. Arrange rice and chicken legs. Garnish with dill.