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Coconut Infused Spicy Chicken Bake Delight

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Ingredients

Adjust Servings:

	1 tablespoon olive oil
	4 whole chicken legs
	coarse salt and pepper
	1 (14 1/2 ounce) can light coconut milk
	1 1/2 cups reduced-sodium chicken broth
	1 - 2 teaspoon thai red curry paste
	1 cup jasmine rice
	2 red bell peppers, cut into strips
	8 ounces fresh green beans, cut into 1 inch lengths
	1/2 lemon, cut into wedges, for serving

Nutritional information

563.4

Calories

222 g

Calories From Fat

24.7 g

Total Fat

6.4 g

Saturated Fat

138.6 mg

Cholesterol

167.2 mg

Sodium

47.9 g

Carbs

5 g

Dietary Fiber

3.4 g

Sugars

37 g

Protein

430g

Serving Size

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Coconut Infused Spicy Chicken Bake Delight

Name: Coconut Infused Spicy Chicken Bake Delight
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: : 1; : 4; : 1; : 1 1/2; : 1 - 2; : 1; : 2; : 8; : 1/2

Features:

Cuisine:

American

This recipe is very easy, especially if you have some chicken already cooked. I made it according to the recipe except for using breasts. The flavor of the sauce (before I put in the rice) was so very mild, like this is an Americanized version of a Thai dish. I had even used 2 t of Thai red chili paste. So before adding the rice I had to add some authentic Thai flavors to it. I added 1 t. fish sauce, 2 t. lime juice and some powdered ginger. Even with all of that it was still quite bland. So I added in some Thai Peanut Sauce and stirred. I added the chicken and rice and hoped for the best. Still pretty bland. Way too much liquid. If I ever make this again I will cut the liquid by at least half and up the spices.

75 min
Serves 4
Easy

Ingredients

1
4
1
1 1/2
1 - 2
1
2
8
1/2

Directions

Spicy Coconut Chicken Casserole, Thai red curry paste and coconut milk are easily found in the asian section of supermarkets I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off From Martha Stewart Everyday Magazine October 2008 , This recipe is very easy, especially if you have some chicken already cooked I made it according to the recipe except for using breasts The flavor of the sauce (before I put in the rice) was so very mild, like this is an Americanized version of a Thai dish I had even used 2 t of Thai red chili paste So before adding the rice I had to add some authentic Thai flavors to it I added 1 t fish sauce, 2 t lime juice and some powdered ginger Even with all of that it was still quite bland So I added in some Thai Peanut Sauce and stirred I added the chicken and rice and hoped for the best Still pretty bland Way too much liquid If I ever make this again I will cut the liquid by at least half and up the spices , Thai red curry paste and coconut milk are easily found in the asian section of supermarkets I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off From Martha Stewart Everyday Magazine October 2008

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Steps

1 Done	In a Large Heavy Pot, Heat Oil Over Medium High Heat. Season With Salt and Pepper. Working in Two Batches, Cook Chicken Until Browned (6-8 Minutes) and Transfer to a Plate.
2 Done	to Pot Add Coconut Milk, Broth, 1/2 Cup Water, and Curry Paste;bring to a Boil Stir in Rice. Add Chicken in a Single Layer. Cover, and Reduce Heat to Medium Low, Cook Without Stirring Until Rice Is Almost Tender, 15 Minutes.
3 Done	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.