Spicy Coconut Chicken Casserole
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
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