Description
This Coconut Chicken Rice Bowl is a flavorful and comforting dish featuring tender diced chicken breast cooked in a creamy, fragrant coconut milk sauce infused with garlic, ginger, and smoked paprika. Served over jasmine rice and garnished with fresh cilantro, this meal is perfect for a quick and satisfying weeknight dinner.
Ingredients
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
Aromatics and Sauce
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra ginger 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
To Serve
- 3 cups cooked jasmine rice or basmati rice
- Fresh cilantro, for garnish
- More coconut milk (optional, for drizzling on top)
Instructions
- Season the chicken: In a bowl, combine the diced chicken breast with 1 teaspoon kosher salt, smoked paprika, and dried oregano or your choice of dried herbs. Mix well to coat the chicken evenly with the seasonings.
- Brown the chicken: Preheat a large skillet over high heat and spray it lightly with cooking oil. Add the seasoned chicken in an even layer and cook for 3 to 5 minutes until browned on one side. Make sure not to overcrowd the pan to get a nice sear. Remove the chicken and set aside.
- Cook aromatics and deglaze: Reduce the heat to medium-low and spray the pan again with oil. Add the minced onion, garlic, and grated ginger to the skillet. Sauté for about 1 minute until fragrant. Pour in the chicken broth and use a spatula to scrape and loosen any browned bits from the bottom of the pan (deglazing).
- Add sauce ingredients: Simmer the broth and aromatics mixture for about 1 minute. Then stir in the tomato paste, canned light coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer and allow it to thicken slightly over a few minutes.
- Combine chicken and sauce: Return the browned chicken along with any collected juices back into the skillet. Stir to incorporate the chicken into the coconut sauce and continue to cook on medium heat for an additional 3 to 4 minutes until the chicken is cooked through and the sauce has thickened further.
- Serve: Spoon the creamy coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and optionally drizzle extra coconut milk on top for added creaminess and flavor. Serve warm and enjoy!
Notes
- You can substitute dried herbs with fresh herbs like thyme or basil for a different flavor profile.
- Adjust the amount of ginger according to your preference for a mild or spicy kick.
- Using light coconut milk helps keep the dish less rich but still creamy; full-fat coconut milk can be used for an even richer sauce.
- If you prefer a thicker sauce, allow it to simmer longer or add a cornstarch slurry to thicken.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
