Description
This Coconut Chicken Rice Bowl is a flavorful and creamy dish featuring tender diced chicken breast cooked in a fragrant coconut milk sauce with ginger, garlic, and smoked paprika, served over fluffy jasmine rice. Perfect for a quick and comforting meal that combines subtle tropical sweetness with savory spices.
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
Sauce and Aromatics
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra gingery taste)
- 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
- Season the Chicken: In a bowl, toss the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano (or your choice of dried herbs) until evenly coated, infusing the chicken with savory and smoky flavors.
- Brown the Chicken: Preheat a large skillet over high heat and spray it with oil. Add the seasoned chicken in an even layer and cook for 3 to 5 minutes, allowing the chicken pieces to brown and develop a nice crust. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium-low and spray the skillet with a bit more oil. Add the minced onion, garlic, and grated ginger and cook for about 1 minute until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits for added flavor.
- Make the Sauce: Allow the broth to simmer for about 1 minute to reduce slightly, then stir in the tomato paste, canned light coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a simmer and cook for a few minutes until slightly thickened.
- Combine and Cook: Return the browned chicken along with any juices back into the skillet. Cook together over medium heat for 3 to 4 minutes to allow the chicken to absorb the flavorful coconut sauce and ensure it is fully cooked through.
- Serve: Spoon the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with extra coconut milk if desired for extra creaminess and flavor.
Notes
- You can adjust the amount of ginger to taste—adding up to 1 tablespoon gives a spicier, fresher aroma.
- Use light coconut milk to control fat content but full-fat coconut milk can add richer flavor.
- For a gluten-free option, ensure your chicken broth and tomato paste do not contain gluten.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Serve with lime wedges for a zesty contrast if desired.
