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Spicy Coconut Chicken Casserole

Spicy Coconut Chicken Casserole

Settle in for the night with this cozy meal that gets to the table quickly and gets cleaned up even faster.

Everyday Food, October 2008 http://www.marthastewart.com/337001/spicy-coconut-chicken-casserole
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  • Prep Time 15 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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.

Cook's Note

You'll find Thai red curry paste (which keeps indefinitely in the refrigerator) and coconut milk in the Asian-foods aisle. For a spicier dish, stir in a bit more curry paste.

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