Step 1

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.

Step 2

Peel and finely chop onion and garlic and set aside.

Step 3

Wash and dice bell pepper, carrots, and celery and set aside.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Once all the water is absorbed by the rice it's time to serve with some cilantro sprinkled on top.