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Coconut Chicken Rice Bowl Recipe

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4 from 86 reviews

This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring tender chicken simmered in a creamy coconut milk sauce with aromatic spices and fresh ginger. Served over fragrant jasmine rice and garnished with fresh cilantro, this recipe is perfect for a quick and satisfying weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

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

Aromatics and Sauce

  • 1/2 onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra ginger flavor)
  • 1/4 cup chicken broth
  • 1 1/4 cups canned light coconut milk (about 1 can)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon kosher salt

To Serve

  • 3 cups cooked jasmine rice or basmati rice
  • Fresh cilantro, for garnish
  • Extra coconut milk, for drizzling (optional)

Instructions

  1. Season the Chicken: In a bowl, combine the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs. Toss well to coat the chicken evenly with the seasoning.
  2. Brown the Chicken: Preheat a large skillet over high heat and spray or lightly oil the surface. Add the seasoned chicken in an even layer and sear for 3-5 minutes until browned on the outside. Remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: Reduce the heat to medium and spray the skillet with more oil. Add the minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
  4. Prepare the Sauce: Allow the broth to simmer for about 1 minute, then stir in the tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer and let it thicken slightly, about 2-3 minutes.
  5. Combine Chicken and Sauce: Return the browned chicken along with any accumulated juices back to the skillet. Stir to coat the chicken in the sauce and cook on medium heat for 3 to 4 minutes until the chicken is cooked through and the sauce is well combined.
  6. Serve: Spoon the chicken and coconut sauce over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with additional coconut milk if desired for extra creaminess. Serve immediately.

Notes

  • You can adjust the amount of fresh ginger to your taste for more or less spice.
  • Use light coconut milk for a less rich sauce, or full-fat coconut milk for a creamier texture.
  • To make this recipe gluten-free, ensure your chicken broth and tomato paste contain no gluten additives.
  • For a spicier version, add chili flakes or fresh chopped chilies when cooking the aromatics.
  • 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 Dish
  • Method: Stovetop
  • Cuisine: Fusion, Caribbean-inspired
  • Diet: Gluten Free

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