Name: Spicy Coconut Chicken Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 tbsp. olive oil -; 4 whole chicken legs -; Coarse salt -; Ground pepper -; 1 can light coconut milk -; 1 1/2 c. canned reduced-sodium chicken broth -; 1 tsp. Thai red curry paste -; 1 c. jasmine rice -; 2 red bell peppers -; 8 oz. green beans -; 1/2 lemon -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Coconut Chicken Casserole

1. 1 tbsp. olive oil -

2. 4 whole chicken legs -

3. Coarse salt -

4. Ground pepper -

5. 1 can light coconut milk -

6. 1 1/2 c. canned reduced-sodium chicken broth -

7. 1 tsp. Thai red curry paste -

8. 1 c. jasmine rice -

9. 2 red bell peppers -

10. 8 oz. green beans -

11. 1/2 lemon -

How to cook deliciously - Spicy Coconut Chicken Casserole

1. Stage

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. Stage

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. Stage

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.