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!

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.

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.