Spicy Coconut Chicken Casserole

I made this dinner a few nights ago. Brett likes to eat one-pot meals, and I like to make them because they are so easy. This past year I have been cooking with coconut milk quite a bit. It has become a staple in my pantry. That is probably what attracted me to this recipe the most. I also had red curry paste in my fridge from a previous recipe. Rather than using whole chicken legs, I used boneless, skinless thighs. I should have trimmed it a little better, removing all the fat. Instead, I got lazy and in a hurry, and I just dumped them in the pot. After everything was cooked together, it was hard to tell the fat from the meat and was difficult to trim the meat then.

Spicy Coconut Chicken Casserole
Source: Everyday Food

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

1. 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).
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.
3. 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.