Wednesday, May 4, 2011

One Pot Wednesday: Coconut Chicken Casserole

Sorry for missing Wednesday last week.....I am trying really hard to post at least one recipe a week....but alas! Life gets in the way some times....This week I have an easy thai coconut chicken casserole. Its delicious and super easy--rich, chicken, and veggies all get cooked in one pot!

1 tablespoon olive oil
4 Chicken legs (I ended up using boneless skinless chicken breasts ~3 lbs)
1 can light coconut milk
1.5 cups of chicken stock
1-2 teaspoon of Thai red curry paste (depends on how spicy you want it)
1 cup Jasmine rice
2 red bell peppers (cut into 1 in pieces)
8 oz of fresh green beans

  1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. 
  2. 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).
  3. To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. 
  4. Add chicken (with any juices), arranging pieces in a single layer. 
  5. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
  6. Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. 
Easy and Delicious! 

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