Ingredients
1 tbsp. olive oil
4 whole chicken legs
Coarse salt
ground pepper
1 can light coconut milk
1 1/2 c. canned reduced-sodium chicken broth
1 tsp. Thai red curry paste
1 c. jasmine rice
2 red bell peppers
8 oz. green beans
1/2 lemon
Preparation
Step 1In 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).Step 2To 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.Step 3Scatter 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.
