Coconut Chicken Rice Bowl Recipe

Introduction

This Coconut Chicken Rice Bowl combines tender chicken with a creamy, fragrant coconut sauce, creating a comforting and flavorful meal. It’s easy to prepare and perfect for a satisfying weeknight dinner.

Ingredients

• 1 1/2 lbs diced chicken breast
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or dried herbs
• 1/2 onion, minced
• 3 cloves garlic
• 1 teaspoon fresh grated ginger (or more if you like it extra gingery, up to 1 tablespoon)
• 1/4 cup chicken broth
• 1 1/4 cup canned light coconut milk (about 1 can)
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• Fresh cilantro, for garnish
• 3 cups cooked jasmine rice or basmati rice
• More coconut milk (optional, for topping)

Instructions

1. Step 1: Season the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs.
2. Step 2: Preheat a large skillet over high heat and lightly spray with oil. Add the chicken in an even layer and brown for 3 to 5 minutes.
3. Step 3: Remove the browned chicken from the skillet. Reduce heat to medium, spray with more oil, then add the minced onion, garlic, and grated ginger. Cook for 1 minute until fragrant.
4. Step 4: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let simmer for about 1 minute.
5. Step 5: Stir in the tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a simmer and cook for a few minutes until it starts to thicken.
6. Step 6: Return the chicken and any juices back to the skillet. Cook on medium heat for another 3 to 4 minutes until the chicken is cooked through and coated in the sauce.
7. Step 7: Serve the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with extra coconut milk if desired.

Tips & Variations

• Use boneless, skinless chicken thighs instead of breast for a juicier texture.
• Add a squeeze of lime juice before serving for added brightness.
• Include vegetables like bell peppers or spinach for more color and nutrition.
• Adjust the ginger amount to suit your taste — more for a zingy kick, less for mild flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of coconut milk or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, jasmine or basmati rice is recommended for their aroma and texture, but you can use brown rice or quinoa for a healthier alternative.

Is this dish spicy?

No, this recipe is mild. If you prefer a bit of heat, you can add chili flakes or a small diced chili while cooking the onion and garlic.

Coconut Chicken Rice Bowl Recipe

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★★★★★

4.8 from 103 reviews

This Coconut Chicken Rice Bowl combines tender, seasoned chicken breast with a rich and creamy coconut sauce flavored with garlic, ginger, and smoked paprika. Served over fragrant jasmine rice and garnished with fresh cilantro, this dish offers a comforting, tropical-inspired meal perfect for busy weeknights or casual dinners.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion
• Diet: Low Fat

Ingredients

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Chicken and Seasonings

• 1 1/2 lbs diced chicken breast
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or dried herbs

Sauce and Aromatics

• 1/2 onion, minced
• 3 cloves of garlic, minced
• 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra gingery flavor)
• 1/4 cup chicken broth
• 1 1/4 cup canned light coconut milk (about 1 can)
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt

To Serve

• 3 cups cooked jasmine rice or basmati rice
• Fresh cilantro for garnish
• Additional coconut milk for drizzling (optional)

Instructions

1. Season the chicken: In a bowl, combine diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs. Mix well to ensure even coating on all pieces.
2. Brown the chicken: Preheat a large skillet over high heat and lightly spray with oil. Add the seasoned chicken in an even layer and cook for 3-5 minutes until browned on the outside. Remove the chicken from the skillet and set aside.
3. Sauté aromatics and deglaze: Reduce heat to medium, spray the skillet with more oil if needed. Add the minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant and softened. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
4. Create the coconut sauce: Let the broth simmer for about 1 minute, then stir in tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer and allow it to thicken slightly for several minutes.
5. Combine chicken and sauce: Return the browned chicken along with any accumulated juices back into the skillet. Cook on medium heat for 3 to 4 minutes, allowing the flavors to meld and the chicken to cook through.
6. Serve the dish: Spoon the creamy coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with additional coconut milk if desired for extra richness and creaminess.

Notes

• Adjust the amount of grated ginger according to your flavor preference for a milder or more pronounced ginger taste.
• Use light coconut milk to keep the dish lighter while still maintaining creamy texture.
• Jasmine or basmati rice both work well; basmati offers a nuttier flavor, while jasmine is more floral.
• For a spicier kick, consider adding a pinch of red chili flakes during the sauce step.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: coconut chicken, coconut milk chicken, chicken rice bowl, jasmine rice chicken, easy dinner, quick chicken recipe, creamy coconut sauce