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Coconut Chicken Rice Bowl Recipe

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4.3 from 3 reviews

A flavorful and creamy coconut chicken rice bowl recipe combining tender chicken breast simmered in a fragrant coconut sauce with garlic, ginger, and spices, served over fluffy jasmine rice and garnished with fresh cilantro.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken and Seasonings

  • 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 (from 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
  • Additional coconut milk for drizzling (optional)

Instructions

  1. Season the chicken: In a bowl, combine diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano. Toss to coat evenly.
  2. Brown the chicken: Preheat a large skillet over high heat and spray with cooking oil. Add the chicken in an even layer and cook for 3-5 minutes until browned. Remove the chicken from the skillet and set aside.
  3. Sauté aromatics: Reduce heat to medium, spray the skillet with more oil, then add minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant.
  4. Deglaze the pan: Pour in chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for about 1 minute.
  5. Add sauce ingredients: Stir in tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a simmer and cook for a few minutes to thicken slightly.
  6. Combine chicken and sauce: Return the browned chicken along with any juices to the skillet. Cook on medium heat for 3-4 minutes until chicken is cooked through and flavors meld.
  7. Serve: Spoon the chicken and coconut sauce over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle extra coconut milk on top if desired.

Notes

  • Adjust ginger quantity according to your taste preference; more grated ginger adds a stronger zing.
  • Use light coconut milk for a lighter sauce; full-fat coconut milk will make it richer.
  • Can substitute chicken broth with vegetable broth for a milder flavor.
  • Serve immediately for best texture and flavor.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Fusion, with tropical coconut flavors and classic spices

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