Spicy Coconut Chicken Casserole

Spicy Coconut Chicken Casserole

What you need:

  • 1 tablespoon olive oil
  • 4 whole chicken legs (about 3 pounds total)
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) light coconut milk
  • 1 1/2 cups canned reduced-sodium chicken broth
  • 1 to 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

What you do:

  • 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).
  • 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.
  • 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.

Enjoy!

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