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Spicy Coconut Chicken Casserole

  • 4servings
  • 40minutes

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, C
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 4 (about 3 pounds total) whole chicken legs

  3. Coarse salt

  4. Ground pepper

  5. 1 can(s) (14 1/2-ounce) light coconut milk

  6. 1 1/2 cup(s) canned reduced-sodium chicken broth

  7. 1 teaspoon(s) (up to 2) Thai red curry paste

  8. 1 cup(s) jasmine rice

  9. 2 red bell peppers , ribs and seeds removed, cut into 1-inch pieces

  10. 8 ounce(s) green beans , stem ends removed, cut into 1-inch lengths

  11. 1/2 lemon , cut into wedges, for serving

Instructions Jump to Ingredients ↑

  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.

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