Boil chicken leg in 1 - 1.5 liters of water. Skin and bones removed from the meat and cut it into small pieces. Chop into cubes and fry in 1/2 cup sunflower oil. Add the chopped carrot, bell pepper and celery stalks 1-2 (without leaves). When pozaparzhat, add the chopped and without husk tomato. It is better to fry in less tiganche or skillet to allow the oil to wash vegetables. Add podpravkite- (about 2 tsp). Mix well. The rice was washed and also fry briefly with the vegetables, then poured in a tray. Pour broth in which the cooked leg. Broth should flow over rice. Add chopped celery leaves and parsley (about 1/2 bunch). Mix and arrange the pieces of meat on rice. Bake at 170-180C until ready.