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Prep cilantro water: Add cilantro, stock cube, and water to a jar and blend with an immersion blender or add ingredients to your regular blender and blend until smooth.
Peel and finely chop onion and garlic and set aside.
Wash and dice bell pepper, carrots, and celery and set aside.
Preheat a large pan or pot with a tight-fitting lid over medium heat and once hot add a splash of oil and then brown the chicken legs on both sides for approximately 5 minutes per side. Season the legs with sea salt and pepper.
Remove the chicken legs from the pan and set aside. Add chopped onions and garlic to the same pan and stir-fry until slightly translucent. Add a splash of water to deglaze the bottom of the pan and scrape off all chicken skin bits and pieces. Continue to stir-fry onion and garlic until well translucent.
Add diced vegetables to pan and stir-fry for a couple of minutes until slightly soft, then add brown rice and 'cilantro water', give it all a good stir, then use a spatula to flatten it all and make sure all rice grains are submerged in the water. Bring to a boil and as soon as bubbles form, add browned chicken legs on top, put on the lid, reduce the heat to low and let simmer for 40-50 minutes.
Once all the water is absorbed by the rice it's time to serve with some cilantro sprinkled on top.