Mexi-Thai Chicken Casserole
"A KC favorite! This casserole has a mix between Mexican and Asian flavors! The sauce mixture can be doubled if you are using more chicken pieces. Feel free to add in other ingredients"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (172.9 g)
- Calories 441.6
- Total Fat - 20 g
- Saturated Fat - 7.1 g
- Cholesterol - 35.3 mg
- Sodium - 449.3 mg
- Total Carbohydrate - 57.3 g
- Dietary Fiber - 4.1 g
- Sugars - 6.9 g
- Protein - 10.3 g
- Calcium - 113.2 mg
- Iron - 2 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish.
Step 2
In a shallow bowl mix together the flour with salt and pepper.
Step 3
Lightly coat the chicken legs and thighs in the flour (shake off any excess flour -- the chicken should only be very lightly coated). Brown in hot oil on both sides (about 3 minutes per side) transfer to casserole dish.
Step 4
To the same skillet (adding in more oil if needed) add in onion; saute until tender (about 3-4 minutes). Add garlic; cook 1 minute.
Step 5
Stir in coriander, cumin, ginger, chili sauce, soy sauce and peanut butter; stir for 1 minute. Add in coconut milk; stir to blend and simmer for 2 minutes. Pour the sauce over the chicken in the casserole dish.
Step 6
Cover with foil and cook for 25 minutes. Uncover and continue cooking for about 25-30 minutes or until the chicken is cooked through and tender.
Step 7
Just before serving add in the grated lime zest. Serve with cooked rice.
Tips
No special items needed.
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