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Coconut Chicken Rice Bowl Recipe

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4 from 62 reviews

This flavorful Coconut Chicken Rice Bowl combines tender, spiced chicken simmered in a creamy coconut milk sauce with fragrant jasmine or basmati rice. Topped with fresh cucumber, cilantro, green onions, toasted coconut flakes, and a squeeze of lime, this dish offers a perfect blend of savory, tangy, and refreshing flavors for a quick and satisfying meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasoning

  • 1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt, divided
  • ½ teaspoon black pepper

Aromatics and Sauce

  • ½ medium yellow onion, finely diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon tomato paste
  • 1¼ cups canned coconut milk
  • ½ cup chicken broth
  • ½ teaspoon ground turmeric
  • ½ teaspoon red pepper flakes (optional)

To Serve

  • 3 cups cooked jasmine or basmati rice
  • 1 cup thinly sliced cucumber
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 green onions, sliced
  • 2 tablespoons toasted coconut flakes (optional)

Instructions

  1. Season the Chicken: In a bowl, combine the chicken pieces with smoked paprika, dried oregano, ½ teaspoon salt, and black pepper, ensuring each piece is evenly coated.
  2. Brown the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning occasionally, until browned on all sides. Remove the chicken from the skillet and set aside on a plate.
  3. Sauté Aromatics: Lower the heat to medium. Add the diced yellow onion to the skillet and cook for 2–3 minutes until translucent. Stir in minced garlic and grated ginger, cooking for an additional 30 seconds to release their aromas.
  4. Add Tomato Paste and Turmeric: Stir the tomato paste and ground turmeric into the aromatics and cook for 1 minute to enhance their flavors.
  5. Deglaze and Build Sauce: Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Add the coconut milk, the remaining ¼ teaspoon salt, and red pepper flakes if using. Stir to combine.
  6. Simmer Sauce: Bring the mixture to a gentle simmer and cook for 3–4 minutes until the sauce slightly thickens.
  7. Finish Cooking Chicken: Return the browned chicken and any accumulated juices to the skillet. Simmer for 4–5 minutes, stirring occasionally, until the chicken is fully cooked and coated in the sauce.
  8. Assemble Bowls: Divide the cooked jasmine or basmati rice evenly into four bowls. Spoon the coconut chicken and sauce over the rice.
  9. Add Fresh Toppings: Top each bowl with thinly sliced cucumber, chopped cilantro, sliced green onions, and toasted coconut flakes if desired. Serve with lime wedges for squeezing over before eating.

Notes

  • For a spicier dish, add more red pepper flakes or a dash of cayenne pepper.
  • To make this dish gluten-free, ensure the chicken broth contains no gluten ingredients.
  • Use cooked rice prepared ahead to save time.
  • To toast coconut flakes, spread them on a dry skillet over medium heat for a few minutes until golden, stirring frequently.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Fusion, Southeast Asian Inspired

Find it online: https://allyumcooks.com/coconut-chicken-rice-bowl-recipe-2/