Coconut Chicken Rice Bowl

The Coconut Chicken Rice Bowl is a flavorful and comforting dish that combines tender diced chicken with a creamy, aromatic coconut sauce. The richness of the coconut milk pairs perfectly with the warm spices and herbs, creating a dish that is both satisfying and easy to make. This recipe is ideal for anyone looking for a quick, yet hearty meal that feels indulgent without being overly heavy. With a base of jasmine or basmati rice, it’s a balanced and nutritious option for lunch or dinner.

The combination of fresh ginger, garlic, and smoked paprika adds layers of depth to the coconut sauce, infusing the chicken with rich flavors that soak into every bite. The dish is finished off with fresh cilantro for a burst of freshness, and an optional drizzle of extra coconut milk for a more decadent touch. Whether you’re cooking for the family or meal prepping for the week, this coconut chicken rice bowl is sure to be a hit. Plus, it’s a versatile recipe – you can adjust the level of spiciness or swap in different vegetables to suit your taste.

Why You’ll Love This Recipe

This Coconut Chicken Rice Bowl is the perfect balance of flavors and textures. The juicy, seasoned chicken breast pairs perfectly with the creamy, coconutty sauce that’s enhanced with the bold taste of ginger and garlic. The addition of fresh cilantro adds a pop of color and freshness, making every bite feel light and flavorful. The dish is comforting and hearty, yet not heavy, making it ideal for a satisfying meal. It’s also simple to prepare and customizable based on what ingredients you have on hand. Whether you’re craving something cozy or looking for a quick weeknight dinner, this bowl is a great choice.

Ingredients

For the Chicken:

• 1 1/2 lbs diced chicken breast
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or dried herbs

Sauce Ingredients:

• 1/2 onion, minced
• 3 cloves of garlic, minced
• 1 teaspoon fresh grated ginger (or more if you like it extra gingery)
• 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

For the Bowls:

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

Variations

• Add Vegetables: You can add vegetables such as spinach, bell peppers, or carrots to the sauce for extra nutrition and flavor.
• Spicy Version: If you like a bit of heat, add red pepper flakes, cayenne pepper, or a chopped fresh chili to the sauce.
• Chicken Thighs: Swap out chicken breast for boneless, skinless chicken thighs for a richer flavor and juicier meat.
• Make it Vegan: Use tofu or tempeh instead of chicken, and replace the chicken broth with vegetable broth for a plant-based version.
• Add Crunch: Top your bowl with toasted coconut flakes or chopped nuts, like cashews, for some added crunch and texture.

How to Make the Recipe

Step 1: Season the Chicken

Start by seasoning the diced chicken with kosher salt, smoked paprika, and dried oregano (or herbs of your choice). Toss the chicken to ensure it is evenly coated.

Step 2: Cook the Chicken

Heat a large skillet over medium heat and add a little oil. Add the seasoned chicken to the pan and cook for about 5-7 minutes, until it is browned and cooked through. Remove the chicken from the skillet and set it aside.

Step 3: Make the Sauce

In the same skillet, add the minced onion and garlic. Sauté for 2-3 minutes, until softened and fragrant. Add the grated ginger, chicken broth, coconut milk, tomato paste, and salt. Stir to combine, scraping up any browned bits from the pan. Let the sauce simmer for 5 minutes to thicken slightly and allow the flavors to meld together.

Step 4: Combine Chicken and Sauce

Return the cooked chicken to the skillet and stir it into the sauce. Let everything simmer together for an additional 2-3 minutes, allowing the chicken to absorb some of the sauce.

Step 5: Assemble the Bowls

Divide the cooked rice between bowls, then spoon the coconut chicken mixture over the rice. Garnish with fresh cilantro and drizzle with additional coconut milk, if desired. Serve immediately and enjoy!

Tips for Making the Recipe

• Searing the Chicken: To get a nice brown color on the chicken, make sure the skillet is hot before adding the chicken. This will help lock in the flavor.
• Coconut Milk Consistency: If the sauce gets too thick, you can thin it out with a little more chicken broth or water.
• Meal Prep: This dish can be stored in the fridge for up to 4 days. It’s perfect for meal prepping and can be reheated easily in the microwave or on the stove.
• Customizing the Rice: If you want extra flavor in your rice, cook it in coconut milk or add a pinch of salt and a squeeze of lime for a zesty touch.

How to Serve

Serve your Coconut Chicken Rice Bowl with a side of steamed vegetables or a simple cucumber salad for a complete meal. You can also enjoy it with a slice of crusty bread or flatbread to soak up the delicious sauce. For extra flavor, a squeeze of lime or a drizzle of extra coconut milk makes a perfect finishing touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of coconut milk or broth if needed to loosen up the sauce.

Freezing

This dish can be frozen for up to 2 months. Store the chicken and sauce separately from the rice, and freeze in airtight containers. When ready to eat, thaw overnight in the fridge and reheat.

Reheating

To reheat, simply warm the coconut chicken and rice in the microwave, adding a little extra coconut milk or chicken broth to keep it moist. Heat until fully warmed through.

FAQs

1. Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs will work beautifully in this recipe. They add more flavor and stay juicy when cooked.

2. Can I make this dish ahead of time?

Yes, you can make the coconut chicken and rice bowls ahead of time. Store them in the refrigerator for up to 4 days, and reheat when you’re ready to serve.

3. Can I use regular coconut milk instead of light coconut milk?

You can, but light coconut milk keeps the dish from being too rich and heavy. If you use full-fat coconut milk, it will have a thicker, creamier texture.

4. Can I substitute the rice with something else?

Yes, you can substitute the rice with quinoa, couscous, or cauliflower rice for a different texture or a lower-carb option.

5. Is there a way to make the sauce spicier?

Yes, you can add red pepper flakes, cayenne pepper, or a chopped chili to the sauce to increase the heat level.

6. Can I make this recipe vegan?

Yes, you can replace the chicken with tofu or tempeh and use vegetable broth in place of chicken broth to make this dish vegan-friendly.

7. Can I make this dish in one pan?

Yes, this recipe is designed to be made in one pan. Simply cook the chicken first, then use the same pan to prepare the sauce, so you don’t need to dirty extra dishes.

8. Can I use canned ginger instead of fresh?

Fresh ginger provides the best flavor, but if you don’t have it, you can use ground ginger as a substitute.

9. Can I add vegetables to the coconut chicken?

Absolutely! You can add vegetables such as spinach, bell peppers, peas, or carrots to the coconut sauce for added nutrition and flavor.

10. How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the juices run clear and the meat is no longer pink in the center.

Conclusion

The Coconut Chicken Rice Bowl is a flavorful, comforting, and easy-to-make dish that’s perfect for weeknight dinners, meal prepping, or any time you want a satisfying, balanced meal. With tender chicken, a creamy coconut sauce, and a base of fragrant rice, this dish is a crowd-pleaser that can be customized to your taste. Whether you’re adding extra veggies or enjoying it with a drizzle of coconut milk, this recipe is sure to become a favorite in your meal rotation.

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