Coconut Chicken Rice Bowl Recipe
This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring tender diced chicken breast simmered in a rich coconut milk sauce with aromatic spices, garlic, and ginger. Served over jasmine rice and garnished with fresh cilantro, it’s a quick 30-minute meal perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
Ingredients
Chicken
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce
- 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 (from 1 can)
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
To Serve
- Fresh cilantro
- 3 cups cooked jasmine rice or basmati rice
- Additional coconut milk for drizzling (optional)
Instructions
- Season the Chicken: In a bowl, toss the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs until well coated.
- Brown the Chicken: Preheat a large skillet over high heat and spray it with oil. Arrange the chicken in an even layer and brown it for 3 to 5 minutes without stirring to develop a good sear. Remove the browned chicken and set aside.
- Sauté Aromatics: Reduce the skillet heat to medium, spray with more oil, then add the minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant.
- Deglaze the Pan: Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for about 1 minute.
- Add Sauce Ingredients: Stir in the tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer and cook for a few minutes to allow the sauce to thicken slightly.
- Return Chicken to Skillet: Add the browned chicken back into the skillet along with any accumulated juices. Cook over medium heat for 3 to 4 minutes until the chicken is cooked through and infused with the sauce flavors.
- Serve: Spoon the coconut chicken and sauce over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with additional coconut milk if desired. Enjoy your delicious and comforting rice bowl!
Notes
- You can adjust the amount of ginger based on your preference for spice and aroma.
- Use light coconut milk for a lighter sauce; full-fat coconut milk will make the dish richer.
- If you prefer more sauce, add extra chicken broth or coconut milk to achieve desired consistency.
- For extra flavor, garnish with lime wedges or a sprinkle of chili flakes.
- This recipe works well with basmati or jasmine rice as they provide aromatic bases.
Find it online: https://cookedbysarah.com/coconut-chicken-rice-bowl-recipe/