Coconut Chicken Rice Bowl

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.

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