Friday, October 2, 2009
My kids love this....
So the days are cooling off, rather quickly. Yeah! I could have handled a slower drop in temperature. 40 degree drop in two days...wow. Yep, it's Fall. So, strike up the stove, heat up the oven. It's time to cook warm, comforting, good for the soul food. It can be good for you too! My kids love the Thai flavors in this recipe. I love that it cooks in one pot. Hope you enjoy it!
Spicy Coconut Chicken Casserole
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. Courtesy of Martha Stewart and the Everyday Food Magazine....love it!!
1 TBSP 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
8 ounces green beans (stem ends removed), cut into 1-inch lengths
2 red bell peppers (ribs and seeds removed), cut into 1-inch lengths
1/2 lemon, cut into wedges for serving
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.
*I used skinless boneless chicken thighs and they worked very well.
*I omitted the peppers and used frozen beans that I had thawed and chopped. Because I don't like peppers.