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Coconut Chicken Rice Bowl Recipe

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A flavorful Coconut Chicken Rice Bowl featuring tender diced chicken breast simmered in a creamy coconut milk sauce with garlic, ginger, and aromatic spices, served over fragrant jasmine rice and garnished with fresh cilantro.

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

Vegetables and Aromatics

  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra ginger flavor)

Sauce and Garnish

  • 1/4 cup chicken broth
  • 1 1/4 cups canned light coconut milk (from 1 can)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • Fresh cilantro, for garnish
  • More coconut milk, optional for topping

Base

  • 3 cups cooked jasmine rice or basmati rice

Instructions

  1. Season the Chicken: In a bowl, combine the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or dried herbs. Toss well to coat evenly.
  2. Brown the Chicken: Preheat a large skillet over high heat and spray it with oil. Place the seasoned chicken in an even layer and brown for 3-5 minutes, turning occasionally to ensure an even sear. Once browned, remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: Reduce the heat to medium-low and spray the skillet with more oil. Add the minced onion, garlic, and grated ginger, cooking for about 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  4. Add Sauce Ingredients: Simmer the broth and aromatics mixture for about 1 minute, then stir in the tomato paste, light coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer and let it thicken slightly for a few minutes.
  5. Simmer Chicken in Sauce: Return the browned chicken along with any accumulated juices back to the skillet. Cook on medium heat for 3 to 4 minutes, allowing the chicken to finish cooking through and absorb the coconut sauce.
  6. Serve: Spoon the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle extra coconut milk on top if desired for added creaminess.

Notes

  • You can adjust the amount of fresh ginger according to your preference for a milder or stronger ginger flavor.
  • Use light coconut milk to reduce fat content while retaining creaminess.
  • For a spicier version, consider adding a pinch of chili flakes or fresh chopped chili with the aromatics.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or broth to loosen the sauce if needed.

Find it online: https://bitezly.com/coconut-chicken-rice-bowl-recipe/