Spicy Coconut Chicken Pot
Are you starting to think fall? I have an easy and quick stovetop recipe for Spicy Coconut Chicken Pot that you are going to love. If you love curry and coconut milk, this recipe is for you.
Servings: 4 servings
Calories: 719kcal
Ingredients
- 1 Tbsp olive oil
- 4 whole chicken legs about 3 pounds total
- Coarse salt and ground pepper
- 14.5 oz coconut milk 1 can
- 1 cup chicken broth
- 1-2 tsp Thai red curry paste
- 1 cup jasmine rice
- 2 red bell peppers ribs and seeds removed, cut into 1 inch pieces
- 8 oz green beans stem end removed, cut into 1 inch lengths
- ½ lemon cut into wedges for serving
Instructions
- In a 5 quart Dutch oven or heavy pot, heat oil over medium high heat. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6-8 minutes. Transfer cooked chicken to a plate.
- To pot, add coconut milk, broth, 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, about 25 minutes.
- 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.
Notes
Nutritional values based on one serving
Nutrition
Calories: 719kcal | Carbohydrates: 48g | Protein: 28g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 119mg | Sodium: 714mg | Potassium: 804mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2570IU | Vitamin C: 91.3mg | Calcium: 72mg | Iron: 5.6mg