Coconut Chicken And Rice Casserole Recipe 41

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COCONUT CHICKEN AND RICE CASSEROLE RECIPE - (4.1/5)



Coconut Chicken and Rice Casserole Recipe - (4.1/5) image

Provided by gvcathy

Number Of Ingredients 12

2 tablespoons oil
1 1/2 cups minced onion
1 1/2 cups diced red bell pepper
1 tablespoon minced garlic
1 1/2 cups jasmine rice
1 1/2 cups chicken broth
One 14-ounce can lite coconut milk
1 tablespoon red curry paste, or to taste
3 cups shredded cooked chicken
1/2 pound green beans, cut into 2-inch pieces
1 to 2 tablespoons lime juice, or to taste
1/3 cup minced cilantro for garnish, if desired

Steps:

  • Heat oil over medium-high heat until hot in a heavy round casserole. Add onion and bell pepper; cook, stirring, 5 minutes. Add garlic and rice; cook, stirring, 2 minutes. Add broth, coconut milk and curry paste. Bring to simmer, stirring. Add chicken. Simmer, covered, 12 minutes. Scatter beans over rice. Simmer, covered, 6 minutes more, or until beans are just tender. Add lime juice; gently stir to combine. Garnish with cilantro, if desired.

SPICY COCONUT CHICKEN CASSEROLE



Spicy Coconut Chicken Casserole image

Settle in for the night with this cozy curry that gets to the table quickly and gets cleaned up even faster.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 40m

Number Of Ingredients 10

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

Steps:

  • 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).
  • 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.
  • 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.

Nutrition Facts : Calories 682 g, Fat 38 g, Fiber 3 g, Protein 51 g

SPICY COCONUT CHICKEN CASSEROLE



Spicy Coconut Chicken Casserole image

Thai red curry paste and coconut milk are easily found in the asian section of supermarkets. I am making this tomorrow after my Thai friend at work made us curry and I fell in love! Not a list of ingredients that will scare you off. From Martha Stewart Everyday Magazine October 2008.

Provided by PeytonandKaylansMama

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 whole chicken legs
coarse salt and pepper
1 (14 1/2 ounce) can light coconut milk
1 1/2 cups reduced-sodium chicken broth
1 -2 teaspoon Thai red curry paste
1 cup jasmine rice
2 red bell peppers, cut into strips
8 ounces fresh green beans, cut into 1 inch lengths
1/2 lemon, cut into wedges, for serving

Steps:

  • In a large heavy pot, heat oil over medium high heat. Season with salt and pepper. Working in two batches, cook chicken until browned (6-8 minutes) and transfer to a plate.
  • To pot add coconut milk, broth, 1/2 cup water, and curry paste;bring to a boil stir in rice. Add chicken in a single layer. Cover, and reduce heat to medium low, Cook without stirring until rice is almost tender, 15 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.

EASY RASPBERRY CHICKEN WITH COCONUT RICE



Easy Raspberry Chicken with Coconut Rice image

This is a really easy recipe for raspberry chicken with rice. It is by far my favorite quick meal and I always make extra so I have some to take to work for lunch the next day!

Provided by KELLYMC

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 10

2 cups water
1 (14 ounce) can reduced-fat coconut milk
2 teaspoons minced fresh ginger root
1 cup Basmati rice
⅓ cup all-purpose flour
1 tablespoon lemon pepper
4 (6 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
2 tablespoons vegetable oil
2 teaspoons dried rosemary
½ cup raspberry vinegar

Steps:

  • In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed.
  • Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat.
  • Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.

Nutrition Facts : Calories 588.7 calories, Carbohydrate 51.6 g, Cholesterol 85.6 mg, Fat 24.9 g, Fiber 0.9 g, Protein 37 g, SaturatedFat 8.9 g, Sodium 438.9 mg, Sugar 4.4 g

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