Delicious and Creamy Coconut Chicken Rice Bowl
Looking for a quick and flavorful weeknight meal that’s sure to satisfy? This Coconut Chicken Rice Bowl combines tender, seasoned chicken with a rich and creamy coconut sauce, served over fragrant jasmine or basmati rice. The combination of ginger, garlic, and coconut milk creates a luscious sauce that coats the chicken perfectly, making each bite irresistible. Best of all, this meal comes together in just 30 minutes, making it a perfect option for busy nights!
Why You’ll Love This Coconut Chicken Rice Bowl
This recipe is packed with flavor, thanks to the bold seasonings on the chicken and the rich, creamy coconut sauce. The addition of fresh cilantro adds a burst of freshness to balance out the dish, while jasmine or basmati rice provides the perfect base to soak up all the delicious sauce. It’s a hearty, satisfying meal that’s also light and refreshing due to the tropical notes of coconut and ginger. Plus, it’s easy to make with just a handful of ingredients!
Ingredients:
For the Chicken:
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
For the Sauce:
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1 tablespoon for extra gingery flavor)
- 1/4 cup chicken broth
- 1 1/4 cups canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
For the Bowls:
- Fresh cilantro, for garnish
- 3 cups cooked jasmine rice or basmati rice
- Extra coconut milk (optional for drizzling)
Directions:
1. Season and Cook the Chicken:
- Season the Chicken:
In a bowl, season the diced chicken breast with kosher salt, smoked paprika, and dried oregano (or your choice of herbs). Toss to ensure the chicken is evenly coated with the spices. - Brown the Chicken:
Preheat a large skillet over high heat and spray it with cooking oil. Add the seasoned chicken in an even layer and brown for 3-5 minutes, stirring occasionally until the chicken is golden on all sides. Once browned, remove the chicken from the skillet and set it aside.
2. Make the Coconut Sauce:
- Sauté the Aromatics:
Reduce the heat to medium and spray the skillet with more oil if needed. Add the minced onion, garlic, and fresh grated ginger. Cook for about 1 minute, stirring frequently, until fragrant and softened. - Deglaze the Pan:
Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the broth simmer for about 1 minute. - Add Coconut Milk and Tomato Paste:
Stir in the tomato paste, coconut milk, and kosher salt. Bring the sauce to a gentle simmer and let it cook for a few minutes until it thickens slightly.
3. Combine the Chicken and Sauce:
- Finish Cooking the Chicken:
Return the browned chicken, along with any accumulated juices, to the skillet. Cook for an additional 3-4 minutes on medium heat, allowing the chicken to absorb the flavors of the sauce and finish cooking through.
4. Assemble the Rice Bowls:
- Serve:
To serve, spoon the coconut chicken over cooked jasmine or basmati rice. Garnish generously with fresh cilantro for a pop of color and flavor. - Optional Drizzle:
For extra creaminess, drizzle a bit of additional coconut milk over the bowls before serving.
Notes:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories: 420 kcal per serving
- Servings: 4 servings
A Tropical Twist on Comfort Food
This Coconut Chicken Rice Bowl is a delightful fusion of comforting flavors with a tropical twist. The creamy coconut sauce is rich yet light, with a subtle sweetness that pairs perfectly with the spiced chicken. It’s an easy-to-make dish that brings the warmth of home-cooked comfort food with the freshness of coconut and ginger.
Coconut Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 1x
Description
This Coconut Chicken Rice Bowl brings together the richness of coconut milk with the savory flavor of seasoned chicken breast. The creamy sauce, made with garlic, ginger, and a hint of tomato paste, perfectly coats the tender chicken. Served over fluffy jasmine rice and garnished with fresh cilantro, this dish is a delightful blend of textures and flavors.
Ingredients
1 1/2 lbs diced chicken breast
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon dried oregano or dried herbs
For the Sauce:
1/2 onion, minced
3 cloves garlic, minced
1 teaspoon fresh grated ginger (or 1 tablespoon if you prefer extra gingery)
1/4 cup chicken broth
1 1/4 cups canned light coconut milk
1 tablespoon tomato paste
1/2 teaspoon kosher salt
For the Bowls:
Fresh cilantro
3 cups cooked jasmine rice or basmati rice
Extra coconut milk (optional for drizzling)
Instructions
Season the diced chicken breast with kosher salt, smoked paprika, and dried oregano (or herbs).
Preheat a large skillet over high heat and spray with cooking oil. Add the seasoned chicken in an even layer and brown for 3-5 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium, spray the skillet with more oil, and add the minced onion, garlic, and grated ginger. Cook for 1 minute, stirring frequently.
Deglaze the pan by adding the chicken broth and simmer for about 1 minute.
Stir in the tomato paste, coconut milk, and 1/2 teaspoon of kosher salt. Bring the sauce to a simmer and cook for a few minutes until it thickens slightly.
Return the browned chicken to the skillet, along with any accumulated juices, and cook on medium heat for 3-4 minutes until the chicken is cooked through.
To serve, spoon the coconut chicken over cooked jasmine rice and garnish with fresh cilantro. If desired, drizzle additional coconut milk over the bowls for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420