SPICY COCONUT CHICKEN CASSEROLE

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SPICY COCONUT CHICKEN CASSEROLE image

Categories     Soup/Stew     Chicken

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
4 whole chicken legs (about 3 pounds total)
Coarse salt and ground pepper
1 14.5-oz can light coconut milk
12-oz canned reduced-sodium chicken broth
1-2 teaspoons Thai red curry paste
1 cup jasmine rice
2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
8 ounces green beans (stem ends removed), cut into 1-inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

  • 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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    #curries     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #poultry     #asian     #easy     #beginner-cook     #chicken     #spicy     #one-dish-meal     #meat     #chicken-thighs-legs     #taste-mood     #3-steps-or-less

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