Description
This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring tender diced chicken breast cooked in a creamy, aromatic coconut sauce infused with garlic, ginger, and spices. Served over fragrant jasmine rice and garnished with fresh cilantro, it’s a quick and easy recipe perfect for a delicious weeknight dinner.
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 of garlic, minced
- 1 teaspoon fresh grated ginger (or 1 tablespoon for extra gingery flavor)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk (from 1 can)
- 1 tbsp tomato paste
- 1/2 teaspoon kosher salt
To Serve
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro, for garnish
- Additional coconut milk (optional, for topping)
Instructions
- Season the chicken: In a bowl, combine the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano. Toss to coat the chicken evenly with the spices.
- Brown the chicken: Preheat a large skillet over high heat and lightly spray it with cooking oil. Add the seasoned chicken in an even layer and brown it for about 3-5 minutes without stirring to develop a golden crust.
- Sauté aromatics and deglaze: Remove the browned chicken from the skillet and reduce the heat to medium. Spray the pan with more oil if needed, then 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.
- Add flavorful ingredients: Simmer the broth 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 to allow it to thicken slightly.
- Finish cooking the chicken: Return the browned chicken pieces along with any accumulated juices back to the skillet. Cook everything together over medium heat for 3 to 4 minutes until the chicken is fully cooked and tender, and the sauce is nicely infused with flavors.
- Serve: Spoon the coconut chicken and sauce over warm jasmine or basmati rice. Garnish with fresh cilantro and drizzle with additional coconut milk if desired for extra creaminess.
Notes
- For a spicier dish, add a pinch of red chili flakes along with the spices.
- You can substitute chicken breasts with thighs for a juicier outcome.
- Use low-sodium chicken broth to control salt content.
- The dish can be made gluten-free by ensuring the tomato paste and broth are gluten-free.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
