Description
A flavorful and comforting Coconut Chicken Rice Bowl featuring tender seasoned chicken simmered in a rich coconut sauce, served over fluffy jasmine or basmati rice and garnished with fresh cilantro. Perfect for a quick weeknight dinner or a satisfying lunch, this recipe combines aromatic spices and creamy coconut milk for a delicious, hearty meal.
Ingredients
Units
Scale
Chicken and Seasonings
- 1 1/2 pounds boneless, skinless chicken breasts, diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs of your choice
Sauce Ingredients
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or more to taste)
- 1/4 cup chicken broth
- 1 1/4 cups canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
The Bowls
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro, for garnish
- More coconut milk (optional, for topping)
Instructions
- Season and brown chicken: Season the diced chicken with salt, smoked paprika, and dried herbs. Preheat a large skillet over high heat, spray with oil, and brown the chicken in a single layer for 3-5 minutes until golden. Remove chicken from skillet and set aside.
- Sauté aromatics: Reduce heat to medium, add minced onion, garlic, and ginger to the skillet, and cook for 1 minute until fragrant. Deglaze the pan with chicken broth, scraping up any browned bits.
- Make sauce: Add tomato paste, coconut milk, and salt to the skillet. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
- Combine and cook: Return the browned chicken to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until chicken is cooked through and sauce is nicely thickened.
- Serve: Ladle the mixture over cooked rice. Garnish with fresh cilantro and a drizzle of extra coconut milk if desired. Serve hot.
Notes
- You can use chicken thighs instead of chicken breasts for more tenderness.
- Feel free to substitute tofu or shrimp, adjusting cooking times accordingly.
- For a vegetarian version, omit chicken, use vegetable broth, and add your favorite vegetables like bell peppers or broccoli.
- Add red curry paste for a spicier coconut curry flavor.
- You can use different grains such as quinoa or brown rice for variety.
Nutrition
- Serving Size: 1 bowl (about 1 cup rice + chicken and sauce)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
