Description
Indulge in the perfect blend of creamy coconut sauce, tender chicken, and fluffy rice with this Coconut Chicken Rice Bowl. Packed with protein and infused with aromatic spices, this dish is a quick and nutritious option for any day of the week. It’s naturally dairy-free, gluten-free, and can be easily customized to fit your dietary needs.
Ingredients
Ingredients:
For the Chicken:
- 1 ½ lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (or dried herb blend)
For the Coconut Sauce:
- ½ onion, minced
- 3 cloves of garlic, minced
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra flavor)
- ¼ cup chicken broth
- 1 ¼ cup canned light coconut milk
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
For the Bowls:
- 3 cups cooked jasmine or basmati rice
- Fresh cilantro for garnish
- Additional coconut milk (optional, for drizzling)
Instructions
- Season the Chicken: In a bowl, mix diced chicken breast with salt, smoked paprika, and dried oregano.
- Sear the Chicken: Heat a large skillet over high heat, spray with oil, and cook the chicken in an even layer for 3-5 minutes until browned. Remove from the skillet and set aside.
- Build the Sauce: Reduce the heat and spray the skillet with more oil. Add the minced onion, garlic, and grated ginger. Sauté for 1 minute.
- Deglaze the Pan: Pour in the chicken broth, scraping up any browned bits from the pan. Let it simmer for 1 minute.
- Simmer the Sauce: Stir in the tomato paste, coconut milk, and salt. Let the sauce simmer for a few minutes until it thickens slightly.
- Combine the Chicken and Sauce: Return the cooked chicken and any juices to the skillet. Simmer over medium heat for 3-4 minutes, ensuring the chicken absorbs the flavors.
- Assemble the Bowls: Serve the coconut chicken over cooked rice. Garnish with fresh cilantro and drizzle with extra coconut milk if desired.
Notes
- Swap chicken breast for boneless, skinless chicken thighs for a juicier texture.
- For a vegetarian option, substitute tofu or chickpeas.
- To add spice, mix in red pepper flakes, sriracha, or Thai red curry paste.
- Serve with steamed vegetables like bok choy or snap peas for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired