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Spicy Coconut Chicken Casserole

See full recipe on: Martha Stewart



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 1,052
Fat 65g 100%
Carbs 47g 15%
Protein 61g 123%
Fiber 3g 14%
Cholesterol 316mg 105%
Sodium 523mg 21%
     
Fat
Carbs
Protein

Preparation








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