MEXI-THAI CHICKEN CASSEROLE
This casserole has a mix between Mexican and Asian flavors! The sauce mixture can be doubled if you are using more chicken pieces. Feel free to add in other ingredients too!
Provided by Kittencalrecipezazz
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Heat oil in a skillet.
- In a shallow bowl mix together the flour, salt and pepper.
- LIGHTLY coat the chicken legs and thighs in the flour (shake off any excess flour, the chicken should only be very lightly coated!) brown in hot oil on both sides (about 8 minutes per side) transfer to a casserole dish.
- Add in onion and garlic; saute until tender (about 5 minutes).
- Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter; stir for 1 minute.
- Add in coconut milk; stir to blend and simmer for 2 minutes.
- Pour the sauce over the chicken in the casserole.
- Cover with foil and cook for 25 minutes.
- Uncover and continue cooking for about 30 minutes or until the chicken is cooked through and tender.
- Just before serving add in the grated lime zest.
- Serve with cooked rice.
Nutrition Facts : Calories 589.2, Fat 42.9, SaturatedFat 21.9, Sodium 649.3, Carbohydrate 45, Fiber 2.5, Sugar 2.3, Protein 10.5
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