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Coconut Chicken Rice Bowl Recipe

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3.8 from 7 reviews

A flavorful and creamy Coconut Chicken Rice Bowl featuring tender chicken breast cooked in a rich coconut milk sauce with aromatic spices, served over fluffy jasmine rice and garnished with fresh cilantro. This quick and easy skillet meal is perfect for a comforting dinner in just 30 minutes.

Ingredients

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

Aromatics and Sauce

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

To Serve

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

Instructions

  1. Season the Chicken: In a bowl, toss the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs until evenly coated.
  2. Brown the Chicken: Preheat a large skillet over high heat and spray with cooking oil. Add the chicken in an even layer and brown for 3 to 5 minutes without stirring to build a nice crust.
  3. Sauté Aromatics: Remove the browned chicken and set aside. Reduce the heat to medium, spray the skillet with more oil, then add minced onion, garlic, and grated ginger. Sauté for about 1 minute until fragrant.
  4. Deglaze the Pan: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the skillet. Let it simmer for about a minute.
  5. Add Sauce Ingredients: Stir in tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer to thicken slightly.
  6. Finish Cooking Chicken: Return the browned chicken along with any accumulated juices back to the skillet. Cook on medium heat for 3 to 4 minutes until the chicken is cooked through and the sauce is nicely thickened.
  7. Serve: Spoon the coconut chicken and sauce over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle additional coconut milk on top if desired. Serve immediately.

Notes

  • Adjust the amount of ginger according to your taste preference for spiciness.
  • You can substitute the chicken breast with thigh meat for juicier results.
  • Use low-sodium chicken broth if you want better control over saltiness.
  • For a richer sauce, use full-fat coconut milk instead of light coconut milk.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/coconut-chicken-rice-bowl-recipe/