Coconut Chicken Rice Bowl Recipe
Introduction
This Coconut Chicken Rice Bowl is a creamy, flavorful dish that combines tender chicken with fragrant herbs and coconut milk. It’s a quick and comforting meal perfect for weeknights. Served over jasmine rice, it offers a tropical twist that’s sure to please the whole family.
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or more 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
- Fresh cilantro, for garnish
- 3 cups cooked jasmine rice or basmati rice
- More coconut milk (optional, for topping)
Instructions
- Step 1: Season the diced chicken breast evenly with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs.
- Step 2: Heat a large skillet over high heat and spray with cooking oil. Add the chicken in an even layer and brown for 3-5 minutes without stirring.
- Step 3: Remove the browned chicken from the skillet and reduce heat to medium. Add more oil if needed, then sauté the minced onion, garlic, and grated ginger for about 1 minute.
- Step 4: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for about 1 minute.
- Step 5: Stir in tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer and cook until slightly thickened, about 2-3 minutes.
- Step 6: Return the browned chicken and any accumulated juices to the skillet. Cook over medium heat for 3 to 4 minutes until the chicken is fully cooked and heated through.
- Step 7: Serve the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with additional coconut milk if desired.
Tips & Variations
- For extra flavor, marinate the chicken in the seasoning for 30 minutes before cooking.
- Use fresh herbs like basil or mint instead of cilantro for a different twist.
- For a spicier dish, add a pinch of red pepper flakes or a diced chili with the garlic and ginger.
- Swap chicken broth for vegetable broth to make this recipe poultry-free, though chicken broth adds a richer flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of coconut milk or broth to keep the sauce creamy. This dish is not recommended for freezing due to the coconut milk texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of rice for this dish?
Yes, while jasmine or basmati rice work best due to their fragrance and texture, you can use brown rice or quinoa if you prefer a healthier alternative. Just adjust cooking time accordingly.
Is it possible to make this recipe dairy-free?
Absolutely! This recipe is naturally dairy-free as it uses coconut milk instead of cream or butter. Just ensure any additional toppings or sides are also dairy-free if needed.
PrintCoconut Chicken Rice Bowl Recipe
This Coconut Chicken Rice Bowl combines tender, seasoned chicken breast with a creamy coconut milk sauce infused with garlic, ginger, and aromatic spices. Served over fluffy jasmine rice and garnished with fresh cilantro, this dish offers a delightful balance of savory and tropical flavors perfect for a comforting, quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Asian-inspired
Ingredients
Chicken and Seasoning
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce and Aromatics
- 1/2 onion, minced
- 3 cloves 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 (approximately from 1 can)
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
Serving
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro for garnish
- Additional coconut milk for drizzling (optional)
Instructions
- Season the Chicken: In a bowl, combine diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs. Toss to coat all pieces evenly for a flavorful base.
- Brown the Chicken: Preheat a large skillet over high heat and spray it lightly with oil. Add the chicken in an even layer and brown for 3-5 minutes without stirring to develop a golden crust. Remove and set aside once browned.
- Sauté Aromatics and Deglaze: Reduce the skillet heat to medium. Spray more oil if needed, then add minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up browned bits for extra flavor.
- Add Sauce Ingredients: Stir in tomato paste, light coconut milk, and 1/2 teaspoon kosher salt. Bring the mixture to a simmer and cook for a few minutes to thicken the sauce slightly.
- Return Chicken and Simmer: Add the browned chicken back into the skillet along with any accumulated juices. Cook on medium heat for 3 to 4 minutes, allowing the chicken to absorb the coconut sauce and finish cooking through.
- Serve and Garnish: Spoon the creamy coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with extra coconut milk if desired for added creaminess.
Notes
- You can adjust the amount of ginger to your taste for a stronger or milder flavor.
- Using light coconut milk keeps the dish creamy but lower in fat than full-fat versions.
- For added texture, scatter toasted shredded coconut or chopped nuts over the bowl before serving.
- Leftovers refrigerate well and can be reheated gently on the stovetop or microwave.
- Swap jasmine rice for basmati or brown rice for variation in flavor and nutrition.
Keywords: coconut chicken, chicken rice bowl, jasmine rice, coconut milk sauce, easy dinner, stovetop recipe
