Description
Coconut Chicken Rice Bowl
This Coconut Chicken Rice Bowl is perfect for those days when you crave comfort food with a touch of the tropics! Inspired by the classic coconut curry, but with a simpler twist—it’s creamy, flavorful, and ready in just 30 minutes. Packed with lean chicken breast, fragrant spices, and light coconut milk, it’s a high-protein dish that’s both gluten-free and dairy-free. Whether it’s a family dinner or meal prep for the week, this dish will have everyone asking for seconds. Serve it over fluffy jasmine rice and enjoy a burst of flavors!
1 1/2 lbs diced chicken breast
1 tsp kosher salt
1 tsp smoked paprika
1 tsp dried oregano
1/2 onion, minced
3 cloves garlic, minced
1 tsp fresh grated ginger
1/4 cup chicken broth
1 1/4 cup light coconut milk
1 tbsp tomato paste
Fresh cilantro
3 cups cooked jasmine rice
Directions:
1. Season chicken with salt, paprika, and herbs.
2. Sauté chicken until browned, remove, and cook onion, garlic, and ginger for 1 min.
3. Add broth, coconut milk, tomato paste, and simmer. Return chicken and cook until done.
4. Serve over rice, garnish with cilantro.
Prep Time: 30 mins
Kcal: 429 per serving
Step-by-Step Guide
1. Prep & Season: Dice 1 1/2 lbs of chicken breast into bite-sized pieces. In a bowl, toss the chicken with 1 tsp kosher salt, 1 tsp smoked paprika, and 1 tsp dried oregano until evenly coated.
2. Brown the Chicken: Heat a large skillet or Dutch oven over medium-high heat with a tablespoon of oil. Add the seasoned chicken in a single layer and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the chicken to a plate and set aside.
3. Sauté Aromatics: In the same skillet, add the minced 1/2 onion and cook for 2-3 minutes until softened. Add 3 cloves of minced garlic and 1 tsp of freshly grated ginger, cooking for another minute until fragrant.
4. Build the Sauce: Pour in 1/4 cup of chicken broth to deglaze the pan, scraping up any browned bits. Whisk in 1 1/4 cups of light coconut milk and 1 tbsp of tomato paste until smooth.
5. Simmer & Finish: Bring the sauce to a gentle simmer. Return the browned chicken and any accumulated juices to the skillet. Reduce heat to medium-low and let it cook for 8-10 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Serving Suggestions
Serve the creamy coconut chicken immediately over a bed of 3 cups of fluffy, cooked jasmine rice. Garnish generously with fresh, chopped cilantro. For added texture and freshness, consider topping with a squeeze of lime juice, sliced green onions, or a sprinkle of crushed red pepper flakes. This bowl pairs wonderfully with a simple side of steamed broccoli or a crisp cucumber salad.
How-to Summary
Season and brown diced chicken breast. Remove, then sauté onion, garlic, and ginger. Deglaze with broth, add coconut milk and tomato paste, then simmer. Return chicken to the sauce to finish cooking. Serve over jasmine rice and garnish with fresh cilantro.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs will work perfectly and provide a richer, more forgiving texture due to their higher fat content. Adjust cooking time as needed until fully cooked.
Is full-fat coconut milk a suitable substitute? Yes, but it will create a much richer, heavier sauce and increase the calorie count. Light coconut milk is recommended for a balanced, creamy texture without being overly rich.
How do I store and reheat leftovers? Store the coconut chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth or water if the sauce has thickened too much.
Can I make this dish spicier? Definitely. Add 1/2 to 1 tsp of red curry paste or a diced fresh chili (like a jalapeño) when sautéing the aromatics to infuse the entire dish with heat.
Is this recipe freezer-friendly? The coconut chicken (without the rice) freezes well for up to 2 months. Cool completely, then store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
Avoid overcrowding the pan when browning the chicken, as this will steam the pieces instead of creating a flavorful sear. Do not boil the sauce vigorously after adding the coconut milk, as this can cause it to separate or become oily—maintain a gentle simmer. Finally, do not skip the step of deglazing the pan with broth, as those browned bits are essential for building deep flavor in the sauce.
Conclusion
This Coconut Chicken Rice Bowl is the ultimate weeknight hero, delivering restaurant-quality tropical flavor in just 30 minutes. Its perfect balance of creamy coconut, savory spices, and lean protein makes it a satisfying and healthy meal that suits various dietary needs. Simple to prepare yet impressive in taste, it’s a versatile recipe guaranteed to become a regular in your dinner rotation.