As soon as I saw this recipe in my Everyday Food magazine I knew that I had to try it. I’ve made recipes with coconut milk before and they turned out wonderful. I’m really not too sure why this recipe is called a casserole. I always think of casserole’s and something you put in the oven, but I may be wrong.
The original recipe calls for 4 chicken leg quarters but I only made 2 and halved some other parts of the recipe, such as the red peppers and a few other ingredients. I still have some of the rice mixture left over though. I also didn’t use Jasmine rice as the recipe suggests but instead used regular white rice. Enjoy!
Spicy Coconut Chicken Casserole
source: Everyday Food magazine
- 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
- 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.
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.