What's For Dinner?

Thai Curried Coconut Chicken

Ingredients:

1 T olive oil
4 whole chicken legs or 1 cut-up whole chicken
salt and pepper
1 14.5 oz light coconut milk
1 1/2 c chicken broth
1-2 t Thai red curry paste
1 c jasmine rice
2 red bell peppers (ribs and seeds removed) cut into 1 inch pieces
8 oz green beans (stem ends removed) cut into 1 inch pieces
1/2 lemon, cut into wedges as garnish (optional)

Directions:
In a 5-quart Dutch oven or heavy pot heat oil over medium-high heat. Season chicken with salt and pepper and brown chicken in two batches. Cook 6-8 minutes, turning once. Transfer chicken to a plate- it will be cooked more in steps 2 & 3

Add coconut milk, broth, 1/2 cup water and curry paste to pot; 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, 8-10 minutes more. Serve with lemon wedges on the side.

Servings: 6
Time to Prepare: About an hour total
Nutritional Information: 682 calories 37.5 grams of fat 51.2 g protein 30.6 g carbs 3.5 g fiber

Submitted By: Betsy
Original Source: Everyday Food

Comments:
I used basmati rice instead of jasmine and I could only find a 13.5 oz can of coconut milk so I added a little more water.