1
Place the olive oil and butter in a large sauce pan over medium heat. Add the chopped onions, red bell pepper and garlic. Cook for about 3 minutes, stirring often until the vegetables are soft.
2
Add the chicken legs and season with salt and pepper. Cook for about 1 minute on each side.
3
Add the chicken broth, orange juice and cook for about 2 minutes scraping the bottom of the pan with a wooden spoon. Add the brown sugar and cover the pot. Reduce the heat to medium and cook for about 45 minutes or until chicken is cooked.
4
Spoon the sauce over the chicken and serve over white rice. Garnish with fresh cilantro.