Place olive oil in a heavy pan and heat on medium heat. Add chicken legs and let them brown on each side then drop heat to low, cover and let cook 45 minutes.
Meanwhile, boil a pot of water and with a knife cut an X through the skin on the top of the tomatoes to make them easier to peel. When the water boils add the tomatoes and take off the heat. Let sit for 15 minutes then peel. Mash the tomatoes in a small saucepan and simmer over low heat. Halfway through the chicken cooking time add the wine and garlic to the tomatoes.
Boil the rice in salted water. Steam the broccoli and carrots but don't let them overcook.
Ladle out the rice onto heated plates. Place a chicken leg on each bed of rice and top with tomatoes. Sprinkle grated cheese over tomatoes. Arrange broccoli and carrots on the side.