Description
This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring tender diced chicken cooked in a rich coconut milk-based sauce, served over fluffy jasmine or basmati rice. Garnished with fresh cilantro and a drizzle of coconut milk, it offers a perfect balance of savory, creamy, and aromatic flavors, making it an ideal weeknight meal or a delightful main course for any occasion.
Ingredients
Units
Scale
Chicken and Seasonings
- 1 1/2 pounds boneless, skinless chicken breasts, diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs of your choice
Sauce Ingredients
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1/4 cup chicken broth
- 1 1/4 cups canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
The Bowls
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro, for garnish
- More coconut milk (optional, for topping)
Instructions
- Season and brown chicken: Season the diced chicken with salt, smoked paprika, and dried herbs. Preheat a large skillet over high heat and spray with cooking oil. Add chicken in a single layer and cook for 3-5 minutes until browned. Remove from skillet and set aside.
- Sauté aromatics: Reduce heat to medium. In the same skillet, add minced onion, garlic, and ginger. Sauté for about 1 minute until fragrant. Deglaze the pan by adding chicken broth, scraping up any browned bits from the bottom.
- Make sauce: Stir in tomato paste, coconut milk, and salt. Bring to a gentle simmer and cook for about 5-7 minutes until the sauce has thickened slightly.
- Combine and cook chicken: Return the browned chicken to the skillet. Simmer for an additional 3-4 minutes until the chicken is heated through and coated in sauce.
- Serve: Spoon the chicken and sauce over cooked rice. Garnish with fresh cilantro and a drizzle of extra coconut milk if desired. Serve warm.
Notes
- You can substitute chicken thighs for chicken breasts for juicier meat.
- Try adding vegetables like bell peppers or spinach for extra nutrition.
- For a spicier kick, add red curry paste or chopped chili peppers.
- Use brown rice or quinoa as a healthier alternative to white rice.
- This dish can easily be made vegetarian by using firm tofu or vegetables and replacing chicken broth with vegetable broth.
- Leftovers taste great reheated, and the sauce may thicken upon storage; add a splash of coconut milk to loosen before serving again.
Nutrition
- Serving Size: 1 bowl (about 1/4th of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
