Smoked Chicken Pilaf

What you need:
One smoked chicken leg with thigh, deboned and cut in 1-inch pieces
1 1/3 cup long grain rice
1 onion, chopped
1 carrot, grated
1 red bell pepper, cut in small pieces (optional)
3-5 cloves garlic, sliced
Good salt
Cayenne pepper to taste
Other spices (optional)
Oil
Dill, parsley, and spring onion finely chopped

Method:
Put your significant other at the kitchen sink to peel and wash your vegetables, and prepare rice yourself (it's always nice to have four hands in your kitchen, besides it's fun, and a time-saving opportunity to exchange news).
Rinse rice in cold water, drain, add two cups of filtered water, salt, and put on high heat. Stirring, bring to boil, reduce heat to medium, and boil for 2 minutes. Then reduce to very low heat, close lid, and simmer for 10 minutes. Do not open the lid! Switch off the heat, and let the rice stand covered for 20 minutes.
Saute onions, carrots, and pepper in vegetable oil (no canola, please!). Onions should be translucent, but don't saute carrots and pepper to death - leave some bite to them. Add garlic, cayenne, and chicken. Let the chicken warm through.
Fluff the rice, and mix everything together until the rice is nicely covered with yellowness of carrots and oil. On the plate drizzle with greens. I personally prefer to mix greens with pilaf before serving, but tastes differ.

Notes:
This time I overdid cayenne, to my taste, but Alex was one very happy man. You can use pepperoncini instead, works even better.
It seems like a long recipe, but in reality it is a very easy dish that can be changed with the addition of other vegetables, like zucchini, squash, different peppers, etc. Just go with your desires, and keep in mind - improvisation is the key!