1 - Place the olive oil and butter in a large sauce pan over medium heat.

2 - Add the chopped onions, red bell pepper and garlic.

3 - Cook for about 3 minutes, stirring often until the vegetables are soft.

4 - Add the chicken legs and season with salt and pepper.

5 - Cook for about 1 minute on each side.

6 - Add the chicken broth, orange juice and cook for about 2 minutes scraping the bottom of the pan with a wooden spoon.

7 - Add the brown sugar and cover the pot.

8 - Reduce the heat to medium and cook for about 45 minutes or until chicken is cooked.

9 - Spoon the sauce over the chicken and serve over white rice.

10 - Garnish with fresh cilantro.