Description
This Coconut Chicken Rice Bowl is a quick and flavorful meal combining tender chicken breast cooked in a fragrant coconut milk sauce infused with ginger, garlic, and smoked paprika. Served over fluffy jasmine rice and garnished with fresh cilantro, this dish offers a creamy, mildly spiced, and comforting taste perfect for a 30-minute dinner.
Ingredients
Chicken and Seasoning
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce and Vegetables
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra gingery flavor)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk (from 1 can)
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
For Serving
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro, for garnish
- Additional coconut milk, optional for topping
Instructions
- Season the chicken: Sprinkle the diced chicken breast evenly with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs to coat the pieces thoroughly for a flavorful base.
- Brown the chicken: Heat a large skillet over high heat and lightly spray it with oil. Add the seasoned chicken in an even layer and cook without stirring for 3-5 minutes until browned on one side. Remove chicken from the skillet and set aside.
- Sauté aromatics: Reduce heat to medium, spray the skillet again with oil, then add the minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant and slightly softened. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
- Add sauce ingredients: Let the broth simmer for about 1 minute, then stir in the tomato paste, light coconut milk, and 1/2 teaspoon kosher salt. Mix well and bring the sauce to a gentle simmer to thicken slightly.
- Combine chicken and sauce: Return the browned chicken along with any accumulated juices back into the skillet. Stir to coat with the sauce and cook on medium heat for 3 to 4 minutes until the chicken is cooked through and all flavors meld.
- Serve and garnish: Spoon the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with extra coconut milk if desired for added creaminess and flavor.
Notes
- You can adjust the amount of ginger to your taste for more or less heat and flavor.
- Use boneless, skinless chicken breasts for quick cooking and tender results; thighs can be substituted but may need longer cooking time.
- Jasmine or basmati rice work best as they provide a fragrant base that complements coconut milk flavors.
- For a richer sauce, use full-fat coconut milk instead of light.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
