Chicken Casserole with Peanuts and Sweet Chili
Translated from Swedish, the language of the reel.
Köket.se cooked this in an Instagram reel, in Swedish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Linnea Ludwinek on SeeMeCook
A creamy, sweet-and-spicy chicken casserole with pak choi, leek, and bell pepper, topped with peanuts and served with jasmine rice. The recipe is described as easy to make in a larger batch and also works well as a packed lunch the next day.
- Time
- 55 minutes
Ingredients
- 280 g
- 9 g
- 80 g
- 120 g
- 500 g
- 95 g
- 80 g
- 30 g
- 300 g
- 30 g
- 90 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 2.24 kg before cooking, which is about 560 g per serving.
Steps
Preheat the oven to 225 °C (425 °F) (convection).
Cook the jasmine rice according to the package instructions.
Cut the pak choi into bite-sized pieces and place them in an ovenproof dish.
Heat neutral rapeseed oil in a frying pan. Fry the chicken thigh fillets with the sliced garlic until the chicken is golden on both sides.
Arrange the fried chicken and garlic over the pak choi in the ovenproof dish.
Fry the leek and bell pepper in the same pan.
Arrange the leek and bell pepper over the chicken in the dish.
Stir together the peanut butter, sweet chili sauce, and ketchup until smooth.
Stir in the cream and finely chopped cilantro stems.
Season the sauce with the lime juice, salt, and pepper.
Pour the sauce over the chicken and vegetables in the dish.
Top with peanuts and bake for 15–20 minutes.
Top the casserole with cilantro and serve with steaming hot jasmine rice.
Notes
Feel free to make extra; the casserole is great as a packed lunch the next day. The exact weight of the rice is not specified in the source.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1088
- Protein
- 48 g
- Carbs
- 88 g
- Fat
- 63 g
- Fiber
- 7 g
Where the calories come from
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