Thai Inspired Chicken Casserole

I’ve had this one drafted for a while but I didn’t like how it turned out originally. Then I got sick of eating it so I just forgot about it. I saw it sitting here in my drafts so I thought I would make some adjustments and give it another go now that it had been a year.

This Thai inspired chicken casserole with just the right amount of heat and hint of peanut butter. It didn’t dry out when reheated in the microwave so a perfect dish to double for a leftover.

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Thai Inspired Chicken Casserole

Serves 2 large portions

• 1/2 cup jasmine rice (+ water to cook)

• 5 chicken thighs

• 1 tsp olive oil

• 1/2 cup chopped red bell pepper

• 1 red chili pepper, deseeded and chopped

• 2 cloves garlic, minced

• 1 tsp ginger

• 1/2 tsp paprika

• 1/2 tsp salt

• 1/2 tsp pepper

• 1/4 cup cilantro

• 3/4 cup coconut milk

• 1/4 cup peanut butter

• 1/4 cup soy sauce

Tools: Deep oven proof skillet

1. Cook the jasmine rice according to package. Set aside

2. Preheat oven to 350

3. Chop the bell pepper and red chili pepper

4. Heat Olive oil in a deep skillet over Medium. Add peppers and cook 5 minutes, then add the garlic, turning down if needed to prevent burning.

5. Cut chicken thighs into small bite sized pieces and toss with the spices (ginger, paprika, salt and pepper)

6. Add chicken to the skillet, turn heat up to medium high. Cook, turning as chicken whitens, for 8-10 minutes. (Don’t worry, it’s about to bake for a while)

7. While chicken cooks, mix coconut milk, peanut butter and soy sauce until smooth

8. Add sauce and rice to the skillet with the chicken and mix in half of the cilantro

9. Place in oven (or transfer to a oven proof dish) and bake for 25 minutes

10. Let sit 5 minutes before serving. Top with remaining fresh cilantro