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Coconut Chicken Rice Bowl Recipe

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4.2 from 14 reviews

A flavorful and creamy Coconut Chicken Rice Bowl that combines tender, spiced chicken simmered in a rich coconut milk sauce with aromatic jasmine rice. This quick and easy stovetop recipe is perfect for a comforting weeknight dinner, blending savory, smoky, and fresh herbal notes for a satisfying meal.

Ingredients

Protein

  • 1 1/2 lbs diced chicken breast

Seasonings

  • 1 teaspoon kosher salt (plus 1/2 teaspoon for sauce)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or dried herbs

Aromatics

  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra gingery flavor)

Liquids & Sauce

  • 1/4 cup chicken broth
  • 1 1/4 cups canned light coconut milk (from 1 can)
  • 1 tablespoon tomato paste

Carbohydrates

  • 3 cups cooked jasmine rice or basmati rice

Garnish

  • Fresh cilantro
  • More 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. This will infuse the chicken with a smoky and herbal flavor base.
  2. Brown the chicken: Preheat a large skillet over high heat and spray with oil. Add the chicken in an even layer and cook for 3-5 minutes, allowing it to brown nicely without stirring too much. Once browned, remove the chicken from the skillet and set aside.
  3. Sauté aromatics and deglaze: Reduce the heat to medium and spray the skillet with more oil. Add the minced onion, garlic, and grated ginger; sauté for about 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom to build flavor.
  4. Create the sauce: Let the broth simmer for approximately 1 minute, then stir in the tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer and allow it to thicken slightly for a few minutes.
  5. Finish cooking the chicken: Return the browned chicken along with any accumulated juices back to the skillet. Simmer on medium heat for 3 to 4 minutes, ensuring the chicken is cooked through and tender, while the sauce coats the pieces thoroughly.
  6. Serve and garnish: Spoon the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle additional coconut milk on top if desired for extra creaminess and flavor.

Notes

  • You can adjust the amount of ginger to suit your taste; more ginger gives a spicier, more aromatic sauce.
  • Using light coconut milk keeps the dish creamy but less rich; full-fat coconut milk can be substituted for a richer sauce.
  • For a spicier kick, consider adding a pinch of red chili flakes when sautéing the aromatics.
  • To keep this dish low fat, use cooking spray instead of oil for browning the chicken and sautéing the aromatics.
  • Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stovetop or microwave.

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