4 Chicken Legs, (thigh and drumstick; about 3 lb. total)
2 Red Bell Peppers, seeds and ribs removed, coarsely chopped
1 large Onion, coarsely chopped
2 beefsteak Tomatoes, seeds removed, coarsely chopped
2 Habanero Chiles, stemmed, halved, seeds removed
2 cups Low-Sodium Chicken Broth
2 small Japanese Sweet Potatoes or Yams, sliced into ½" rounds (or 2 medium Yukon Gold potatoes, cut into 1" pieces)
1 small bunch of Spinach, stems trimmed
¼ cup canola or extra-virgin Olive Oil
1 tsp. freshly ground Black Pepper
Kosher Salt
Cooked Rice
Sliced Chives
Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook (skin side down), undisturbed, until skin is browned and crisp, 8–10 minutes. Turn and cook just until lightly browned, about 3 minutes longer. Using tongs, transfer chicken to a plate (it will not be cooked through).
Cook bell peppers and onion in same pot, stirring often, until onion is golden brown and vegetables are softened, 6–8 minutes. Add tomatoes, chiles, and pepper and cook, stirring often, until tomatoes are broken down and softened, about 6 minutes longer. Transfer to a blender (reserve pot) and pour in broth. Purée until very smooth.
Return purée to pot along with chicken and potatoes. Bring to a simmer over medium-high heat, partially cover pot, and reduce heat to maintain a simmer. Cook until chicken and potatoes are very tender, 45–50 minutes. Season with salt to taste and stir in spinach. Cook, stirring, until spinach is wilted, about 1 minute.
Divide stew among bowls. Spoon rice into soup alongside chicken and chives.