Spicy Coconut Chicken Casserole

I like cooking with coconut milk. They enhance the flavor of all dishes and they are very nutritious.  The flavor of this dish is amazing and it is a good weeknight dinner option.

Ingredients

*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.

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.