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