Description
This Coconut Chicken Rice Bowl features tender diced chicken breast simmered in a flavorful coconut milk sauce with aromatic spices, served over jasmine or basmati rice and garnished with fresh cilantro for a creamy, comforting meal.
Ingredients
Units
Scale
Chicken and Seasonings
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce ingredients
- 1/2 onion, minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger, or more if you like it extra gingery (I added 1 tablespoon)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk, from 1 can
- 1 tbsp of tomato paste
- 1/2 teaspoon kosher salt
For the bowls
- fresh cilantro
- 3 cups cooked jasmine rice or basmati
- more coconut milk, optional for topping
Instructions
- Season Chicken: Season the chicken with salt, paprika and dried herbs.
- Brown Chicken: Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
- Cook Aromatics: Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
- Simmer Sauce: Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
- Cook Chicken in Sauce: Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
- Serve: Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
