Description
This Coconut Chicken Rice Bowl is a flavorful and comforting dish with juicy diced chicken breast, aromatic spices, and a rich coconut sauce. Served over jasmine or basmati rice and topped with fresh cilantro, it’s a satisfying meal that brings together savory, creamy, and aromatic elements in every bite. A perfect balance of healthy protein and tropical flavors!
Ingredients
Scale
- For the Chicken:
- 1 ½ lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- For the Sauce:
- ½ onion, minced
- 3 cloves of garlic, minced
- 1 teaspoon fresh grated ginger (or more for extra ginger flavor; I added 1 tablespoon)
- ¼ cup chicken broth
- 1 ¼ cups canned light coconut milk (from 1 can)
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
- For the Bowls:
- Fresh cilantro, for garnish
- 3 cups cooked jasmine rice or basmati rice
- More coconut milk, optional, for topping
Instructions
- Prepare the Chicken:
- In a large bowl, toss the diced chicken breast with kosher salt, smoked paprika, and dried oregano (or dried herbs) until well coated.
- Cook the Chicken:
- Heat a large skillet over medium heat and add a little oil. Once hot, add the seasoned chicken and cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add a little more oil and sauté the minced onion over medium heat until softened, about 3-4 minutes.
- Add the minced garlic and fresh grated ginger, and cook for another 1-2 minutes until fragrant.
- Stir in the chicken broth, coconut milk, tomato paste, and salt. Bring to a simmer and cook for 5-7 minutes, letting the sauce thicken slightly.
- Combine Chicken and Sauce:
- Return the cooked chicken to the skillet with the sauce, and stir to combine. Let the chicken simmer in the sauce for an additional 2-3 minutes, allowing it to absorb the flavors.
- Assemble the Bowls:
- To serve, spoon cooked rice into each bowl. Top with the coconut chicken mixture, spooning extra sauce over the rice if desired.
- Garnish with fresh cilantro and drizzle more coconut milk on top for added richness, if desired.
- Serve and Enjoy!
- Serve hot and enjoy your delicious Coconut Chicken Rice Bowl!
Notes
- You can use any type of rice, but jasmine or basmati rice works best due to their fragrant nature.
- If you prefer a spicier dish, you can add red pepper flakes or a dash of hot sauce to the sauce mixture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop