Asian

Spicy coconut chicken casserole is for Dinner.

Spicy coconut chicken casserole takes 15 minutes to prepare.

Spicy coconut chicken casserole takes 40 minutes to cook.

Spicy coconut chicken casserole makes 4 servings.

The ingredients for Spicy coconut chicken casserole are:

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)

Here is how you make Spicy coconut chicken casserole:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user PEACOCKA1.

The nutritional information for Spicy coconut chicken casserole is:

• Servings Per Recipe: 4
• 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

Spicy coconut chicken casserole is Asian cuisine.