Mexi-Thai Chicken Casserole
Created by KittenCal on December 5, 2012
- Servings: 4
- Prep Time: 20m
- Cook Time: 50m
- Recipe #7055
Ingredients
- 8 chicken pieces
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- Vegetable oil, as needed
- 1 medium onion, chopped
- 2 to 3 garlic cloves, minced
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons minced fresh ginger
- 2 teaspoons hot Asian chili sauce (or adjust to heat level)
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 (14 ounce) can coconut milk
- 2 teaspoons grated lime zest
- Salt and pepper, to taste
How to Make
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Step 1: Set oven to 350 degrees. Grease a 13 x 9-inch baking dish.
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Step 2: In a shallow bowl mix together the flour with salt and pepper.
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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.
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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.
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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.
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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.
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Step 7: Just before serving add in the grated lime zest. Serve with cooked rice.
Nutritional Facts
- 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