Coconut Chicken Rice Bowl Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/coconut-chicken-rice-bowl-recipe/
