Spicy Coconut Chicken

Menu: Spicy Coconut Chicken, Pot Stickers, Peaches

Chicken:

1 T. olive oil
4 whole chicken legs (breasts work too)
salt and pepper
1 can (15 oz) light coconut milk
1 1/2 cups canned chicken broth (or made from boullion)
1-2 tsp. Thai red curry paste
1 cup jasmine rice
2 bell peppers, cut into 1-inch pieces
8 oz fresh green beans, cut into 1-inch pieces
1/2 lemon for serving


1. In large pot, heat oil. Season chicken with salt and pepper. cook chicken in pot until browned - about 6-8 minutes. Transfer to plate (it will cook more in the next step)
2. In the pot, add coconut milk, broth, 1/2 cup water, and curry paste. Bring to a boil and stir in rice. Add chicken, arranging pieces in a single layer. Cover and reduce heat to low. Cook without stirring, for 15 minutes.
3. Scatter bell peppers and beans on top of chicken. Cover, and cook until veggies are tender; about 8 minutes. Serve with lemon wedges on side.


NOTE: This was really good. I added 2 tsp. of the curry paste and it was too spicy for the kids. Scott and I both really liked it.