Martha Stewarts spicy coconut chicken casserole

I am sharing this because I used the left overs to make a really delicious coconut curry soup - so make this and then read my next recipe for the soup

Ingredients

Serves 4

• 1 tablespoon 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
• 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
• 8 ounces green beans (stem ends removed), cut into 1-inch lengths
• 1/2 lemon, cut into wedges, for serving

Directions

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.

From Everyday Food, October 2008 | Send

Read more at Marthastewart.com: Spicy Coconut Chicken Casserole - Martha Stewart Recipes