Wash and chop the garlic, one of the onions, the carrots and the peppers. Insert half of the garlic, onion and peppers in the bowl of a mixer or a blender. Add almost all the parsley and blend slightly so that the all the vegetables have been crushed.
Wash and chop the other onion and put it in a large skillet. Add the oil and the chicken legs and let them brown well from both sides. When the chicken is slightly golden on the surface add the chopped vegetables prepared earlier, mix and cook. Add the remaining garlic and carrot, stir for a couple of minutes and then the rest of the peppers. Stir and cook for another few minutes over a medium heat. Finally add the corn and the peas and cook for another 2-3 minutes.
Pour the rice and toast for a few minutes, then add the wine and let it evaporate. At this point you can continue to cook the food like a risotto, or by adding the hot broth little at a time and let it dry before adding more. Also stir the rice often.
When the rice is almost cooked, slice and add the olives and the saffron dissolved beforehand in broth.
When the rice is cooked, turn off the heat and let it stand a few minutes and then serve. Serve the dish portion of arroz con pollo, garnishing with the remaining parsley.