Coconut 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
Scale
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
Find it online: https://cheframiflavor.com/coconut-chicken-rice-bowl-recipe/
