Recipe by Kittencal@recipezazz
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 too!
Top Review by rpgaymer
What a neat fusion dish! I did change this around a bit though, and turned the dish into a curry. I used diced chicken breast, and added green beans to make it more of a complete meal. I first browned the chicken, removed them, then in the same saucepan I simmered the coconut milk and sauce ingredients for for about 20 minutes. I then threw in the chicken and green beans and cooked until done. This turned out to be a great curry, not unlike a Thai mole sauce! [Made & Reviewed for BEST OF 2012]
- 5 -6 tablespoons vegetable oil
- 8 chicken pieces
- 1 1⁄2 cups flour
- salt and pepper
- 1 onion, chopped
- 2 tablespoons fresh minced garlic
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons minced fresh ginger
- 1 tablespoon hot chili sauce (or to taste add in another tablespoon for lots of heat!)
- 2 tablespoons soy sauce
- 2 tablespoons peanut butter
- 1 (14 ounce) can coconut milk
- 1 -2 teaspoon grated lime zest
- salt and pepper
Directions See How It's Made
- Set oven to 350 degrees.
- Heat oil in a skillet.
- In a shallow bowl mix together the flour, salt and pepper.
- 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 8 minutes per side) transfer to a casserole dish.
- Add in onion and garlic; saute until tender (about 5 minutes).
- 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.
- Cover with foil and cook for 25 minutes.
- Uncover and continue cooking for about 30 minutes or until the chicken is cooked through and tender.
- Just before serving add in the grated lime zest.
- Serve with cooked rice.