Description
This Coconut Chicken Rice Bowl is the ultimate comfort meal, featuring tender chicken in a creamy, aromatic coconut sauce over fluffy jasmine rice. Quick, easy, and customizable, it’s perfect for weeknights or meal prep.
Ingredients
Scale
- 1½ lbs (680g) diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or mixed dried herbs
- ½ onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- ¼ cup (60ml) chicken broth
- 1¼ cups (300ml) canned light coconut milk
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt (for the sauce)
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro, chopped (for garnish)
- Additional coconut milk (optional, for drizzling)
Instructions
- Season the Chicken: Combine diced chicken with kosher salt, smoked paprika, and dried oregano. Toss to coat.
- Sear the Chicken: Heat a skillet over high heat, spray with oil, and cook chicken in a single layer for 3–5 minutes until browned. Remove and set aside.
- Prepare the Sauce: Reduce heat to medium. Sauté onion, garlic, and ginger for 1 minute. Deglaze with chicken broth, then add tomato paste, coconut milk, and salt. Simmer until thickened.
- Combine and Finish: Return the chicken to the skillet and cook for an additional 3–4 minutes until fully cooked.
- Assemble the Bowls: Divide cooked rice among bowls, top with chicken and sauce, and garnish with cilantro and extra coconut milk if desired.
Notes
- Rice Options: Substitute with brown rice, quinoa, or cauliflower rice for dietary needs.
- Vegetable Additions: Add steamed or sautéed vegetables like snap peas, spinach, or bell peppers for more nutrients.
- Storage: Store in airtight containers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian-Inspired