Ingredients

1 tablespoon olive oil

4 whole chicken legs (about 3 pounds total)

Coarse salt and ground pepper

1 14.5-oz can light coconut milk

12-oz canned reduced-sodium chicken broth

1-2 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

Preparation

  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.