Spicy coconut chicken casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil4 whole chicken legssalt/pepper to taste1 can (14.5 oz) light coconut milk1.5 cups reduced sodium chicken broth1-2 tsp Thai red curry paste1 cup brown long grain rice2 red bell peppers, ribs and seeds removed, cut into 1" pieces8 oz fresh green beans (ends removed, cut into 1" pieces)0.5 lemon (cut into wedges)
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 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 sitrring, until rice is almost tender, approximately 15 minutes.
3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8- 10 minutes. Serve with lemon wedges on the side.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PEACOCKA1.
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 sitrring, until rice is almost tender, approximately 15 minutes.
3. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8- 10 minutes. Serve with lemon wedges on the side.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user PEACOCKA1.
Nutritional Info Amount Per Serving
- Calories: 355.1
- Total Fat: 17.7 g
- Cholesterol: 104.0 mg
- Sodium: 551.9 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.0 g
- Protein: 30.7 g
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