Spicy Coconut Chicken Casserole

Spicy Coconut Chicken Casserole
Spicy Coconut Chicken Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tablespoon(s) olive oil

  • 4

    (about 3 pounds total) whole chicken legs

  • Coarse salt

  • Ground pepper

  • 1

    can(s) (14 1/2-ounce) light coconut milk

  • 1 1/2

    cup(s) canned reduced-sodium chicken broth

  • 1

    teaspoon(s) (up to 2) Thai red curry paste

  • 1

    cup(s) jasmine rice

  • 2

    red bell peppers, ribs and seeds removed, cut into 1-inch pieces

  • 8

    ounce(s) green beans, stem ends removed, cut into 1-inch lengths

  • 1/2

    lemon, cut into wedges, for serving

Directions

1.In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2). 2.To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes. 3.Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: