Name: Coconut Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
Ingredients: 1½ lbs boneless, skinless chicken breasts, diced; 1 teaspoon kosher salt (for chicken); 1 teaspoon smoked paprika; 1 teaspoon dried oregano or dried herbs; ½ onion, minced; 3 cloves garlic, minced; 1 teaspoon fresh grated ginger; ¼ cup chicken broth; 1¼ cups canned light coconut milk; 1 tablespoon tomato paste; ½ teaspoon kosher salt (for sauce); 3 cups cooked jasmine or basmati rice; Fresh cilantro, for garnish; Additional coconut milk (optional, for topping)

This Coconut Chicken Rice Bowl is a delightful fusion of tender chicken simmered in creamy coconut milk, served over fragrant jasmine rice. It’s a comforting dish that brings tropical flavors to your table, perfect for a cozy dinner or a casual gathering.

Why I Love This Recipe

I adore this recipe for its simplicity and versatility. The combination of coconut milk and spices creates a rich, flavorful sauce that complements the chicken beautifully. It’s a dish that’s both satisfying and easy to prepare, making it a go-to for busy weeknights or when I want to impress guests with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken:
- 1½ lbs boneless, skinless chicken breasts, diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce:
- ½ onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or more to taste)
- ¼ cup chicken broth
- 1¼ cups 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 topping)

Directions

Season the diced chicken with salt, paprika, and dried herbs.
Preheat a large skillet over high heat and spray with cooking oil. Add the seasoned chicken in a single layer and cook for 3-5 minutes until browned. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and spray the skillet with more cooking oil. Add the minced onion, garlic, and ginger, cooking for 1 minute until fragrant.
Add the chicken broth to deglaze the pan, scraping up any browned bits. Simmer for about 1 minute.
Stir in the tomato paste, coconut milk, and salt. Bring the sauce to a simmer and cook for a few minutes until it thickens slightly.
Return the cooked chicken to the skillet and cook for 3-4 minutes until heated through.
Serve the coconut chicken over cooked rice, garnished with fresh cilantro and a drizzle of coconut milk if desired.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Protein Swap: I sometimes use chicken thighs instead of breasts for a juicier texture. Tofu or shrimp are great alternatives as well.
Spice It Up: Adding a teaspoon of red curry paste gives the dish a Thai-inspired kick.
Vegetarian Version: I replace the chicken with tofu and use vegetable broth to make it vegetarian-friendly.
Grain Options: Occasionally, I serve the coconut chicken over quinoa or brown rice for a different texture and added nutrients.
Herb Alternatives: If I’m out of cilantro, I use scallions or parsley for garnish.

Storage/Reheating

Storage: I store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheating: To reheat, I microwave the chicken and rice separately until warm. Alternatively, I reheat them together in a skillet over medium heat, adding a splash of coconut milk or water to keep the dish moist.

FAQs

What type of coconut milk should I use?

I prefer using canned light coconut milk for a creamier sauce with fewer calories. However, full-fat coconut milk can be used for a richer flavor.

Can I make this dish ahead of time?

Yes, I often prepare the chicken and sauce ahead of time and store them separately from the rice. When ready to serve, I reheat and assemble the bowls.

Is this recipe gluten-free?

Yes, as long as I ensure that the chicken broth and other ingredients are gluten-free, this dish is suitable for a gluten-free diet.

Can I freeze the coconut chicken?

I do not recommend freezing this dish, as the coconut milk sauce may separate upon thawing, affecting the texture.

What vegetables can I add to this dish?

I like adding sautéed bell peppers, snap peas, or steamed broccoli to incorporate more vegetables and enhance the dish’s nutritional value.

Conclusion

This Coconut Chicken Rice Bowl is a flavorful and comforting dish that’s easy to prepare and customizable to your taste preferences. Whether you’re cooking for family or meal prepping for the week, this recipe is sure to become a favorite in your kitchen.