Coconut Chicken Rice Bowl

A delightful fusion of tender chicken, aromatic spices, and creamy coconut sauce served over fluffy jasmine or basmati rice. This Coconut Chicken Rice Bowl offers a harmonious blend of flavors and textures, making it a satisfying meal for any occasion.

Why You’ll Love This Recipe

• Rich and Creamy: The coconut milk-based sauce provides a luscious texture and depth of flavor.​

• Quick and Easy: With straightforward steps, this dish can be prepared in about 30 minutes, perfect for busy weeknights.​

• Nutritious: Packed with protein from chicken and beneficial fats from coconut milk, it’s a wholesome choice.​

• Versatile: Easily adaptable to various dietary preferences and customizable with your favorite toppings.​

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Diced chicken breast​

• Kosher salt​

• Smoked paprika​

• Dried oregano or dried herbs​

Sauce Ingredients:

• Minced onion​

• Garlic clovesµ

• Fresh grated ginger​

• Chicken broth​

• Canned light coconut milk​

• Tomato paste​

• Kosher salt​

For the Bowls:

• Fresh cilantro​

• Cooked jasmine or basmati rice​

• Additional coconut milk (optional for topping)​

Directions

1. Season the Chicken: In a bowl, combine diced chicken breast with kosher salt, smoked paprika, and dried oregano. Mix well to ensure the chicken is evenly coated.​

2. Prepare the Sauce: In a saucepan over medium heat, sauté minced onion until translucent. Add minced garlic and grated ginger, cooking until fragrant. Stir in tomato paste, then pour in chicken broth and coconut milk. Season with kosher salt. Let the sauce simmer until it thickens slightly.​

3. Cook the Chicken: In a separate skillet, cook the seasoned chicken over medium heat until fully cooked and golden brown on the outside.​

4. Combine Chicken and Sauce: Add the cooked chicken to the sauce, stirring to coat the chicken evenly. Let it simmer for a few more minutes to meld the flavors.​

5. Assemble the Bowls: Spoon cooked jasmine or basmati rice into bowls. Top with the coconut chicken mixture. Garnish with fresh cilantro and a drizzle of additional coconut milk if desired.​

Servings and Timing

• Servings: 4​

• Preparation Time: 10 minutes​

• Cooking Time: 20 minutes​

• Total Time: 30 minutes​

Variations

• Add Vegetables: Incorporate bell peppers, snap peas, or spinach for added nutrition and color.​

• Spice It Up: Include red pepper flakes or a dash of hot sauce for a spicier kick.​

• Alternative Proteins: Substitute chicken with tofu or shrimp to suit dietary preferences.​

• Herb Substitutions: Use fresh basil or parsley in place of cilantro for a different flavor profile.​

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken and sauce in a saucepan over medium heat until heated through. Alternatively, microwave in a microwave-safe dish, stirring occasionally, until hot. If the sauce has thickened too much upon reheating, add a splash of coconut milk or water to reach the desired consistency.

FAQs

Can I use full-fat coconut milk instead of light?

Yes, full-fat coconut milk will result in a richer and creamier sauce.​

Is it possible to make this dish ahead of time?

Absolutely. Prepare the chicken and sauce in advance, store them separately, and reheat when ready to serve.​

Can I freeze the Coconut Chicken Rice Bowl?

Yes, the chicken and sauce can be frozen in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.​

What can I use instead of jasmine or basmati rice?

Quinoa, brown rice, or cauliflower rice are excellent alternatives.​

How can I make this dish spicier?

Add chopped chili peppers or a spoonful of chili paste to the sauce for added heat.​

Is this recipe gluten-free?

Yes, as long as all ingredients used are certified gluten-free.​

Can I add vegetables to this dish?

Certainly. Vegetables like bell peppers, zucchini, or spinach can be added to enhance the nutritional value.​

What herbs can I use if I don’t have cilantro?

Fresh parsley or basil can be used as substitutes for cilantro.​

How do I prevent the sauce from curdling?

Ensure the sauce is cooked over medium heat and avoid boiling it vigorously to maintain a smooth consistency.​

Can I use chicken thighs instead of breast?

Yes, chicken thighs can be used and will provide a juicier texture.​

Conclusion

The Coconut Chicken Rice Bowl is a flavorful and satisfying dish that combines tender chicken with a creamy coconut sauce, all served over fragrant rice. Its versatility allows for various adaptations to suit different tastes and dietary needs. Whether you’re preparing a quick weeknight dinner or meal prepping for the week, this recipe is sure to become a favorite in your culinary repertoire.

Coconut Chicken Rice Bowl

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian-Inspired, Fusion
• Diet: Gluten Free

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Description

This Coconut Chicken Rice Bowl is a creamy, flavorful meal made with tender chicken simmered in a coconut milk sauce, served over jasmine rice and topped with fresh cilantro. It’s a perfect easy weeknight dinner with tropical flair and comforting vibes!

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Ingredients

For the chicken:
▢ 1 1/2 lbs diced chicken breast
▢ 1 teaspoon kosher salt
▢ 1 teaspoon smoked paprika
▢ 1 teaspoon dried oregano or other dried herbs

For the sauce:
▢ 1/2 onion, minced
▢ 3 cloves garlic, minced
▢ 1 teaspoon grated fresh ginger (or up to 1 tablespoon for extra flavor)
▢ 1/4 cup chicken broth
▢ 1 1/4 cup canned light coconut milk (from 1 can)
▢ 1 tbsp tomato paste
▢ 1/2 teaspoon kosher salt

For the bowl assembly:
▢ 3 cups cooked jasmine rice or basmati rice
▢ Fresh cilantro, chopped
▢ More coconut milk (optional for topping)

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Instructions

• Season diced chicken breast with salt, smoked paprika, and dried herbs.

• Heat a large skillet over high heat, spray with oil, and brown chicken in a single layer for 3-5 minutes.

• Remove the chicken and reduce the heat. Spray skillet again with oil.

• Sauté onion, garlic, and ginger for about 1 minute.

• Deglaze the pan with chicken broth, simmering for about a minute.

• Stir in tomato paste, coconut milk, and remaining salt. Simmer to thicken the sauce.

• Add browned chicken and its juices back into the skillet. Simmer for 3-4 minutes until heated through and flavors meld.

• Serve chicken and sauce over cooked jasmine rice. Garnish with fresh cilantro and a drizzle of coconut milk, if desired.

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Notes

• For a dairy-free and gluten-free option, ensure your chicken broth is gluten-free.

• Adjust ginger to taste—use more for a stronger kick.

• Basmati rice is a great substitute if jasmine isn’t available.

• Can be made ahead and stored in the fridge for 3-4 days.