Spicy coconut chicken casserole

1 tbsp olive oil
4 whole chicken legs
salt/pepper to taste
1 can (14.5 oz) light coconut milk
1.5 cups reduced sodium chicken broth
1-2 tsp Thai red curry paste
1 cup brown long grain rice
2 red bell peppers, ribs and seeds removed, cut into 1" pieces
8 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.