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Coconut Chicken Rice Bowl

Tender chicken simmered in a creamy coconut-tomato sauce, served over jasmine rice with fresh cilantro.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 lb chicken breast diced
  • 1 tsp kosher salt for seasoning chicken
  • 1 tsp smoked paprika
  • 1 tsp dried oregano or mixed dried herbs
  • 1/2 onion minced
  • 3 cloves garlic
  • 1 tsp fresh ginger grated (use up to 1 tbsp for more ginger flavor)
  • 1/4 cup chicken broth
  • 1 1/4 cup light coconut milk from 1 can
  • 1 tbsp tomato paste
  • 1/2 tsp kosher salt for sauce
  • fresh cilantro for garnish
  • 3 cups cooked jasmine or basmati rice
  • additional coconut milk optional for topping

Instructions

  • Season the diced chicken with 1 teaspoon kosher salt, smoked paprika, and dried oregano (or dried herbs) until evenly coated.
  • Heat a large skillet over high heat and lightly spray or oil the pan. Add the chicken in a single layer and brown, 3 to 5 minutes, stirring or flipping so pieces brown evenly.
  • Remove the browned chicken to a plate. Reduce heat to medium, add a little more oil or spray, then add the minced onion, garlic, and grated ginger; cook about 1 minute until fragrant.
  • Pour in the chicken broth to deglaze the pan, scraping up any browned bits, and simmer about 1 minute.
  • Stir in the tomato paste, 1 1/4 cups light coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer and cook a few minutes until slightly thickened.
  • Return the browned chicken and any collected juices to the skillet, reduce heat to medium, and cook 3 to 4 minutes until the chicken is cooked through and heated through.
  • Serve the coconut chicken over cooked jasmine or basmati rice, garnish with fresh cilantro, and drizzle with extra coconut milk if desired.

Equipment

  • Large Skillet
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Spatula or tongs

Notes

  • Swap chicken breasts with thighs for richer flavor.
  • Use tofu or shrimp instead of chicken, adjusting cooking time.
  • For a vegetarian bowl, replace chicken and chicken broth with tofu and vegetable broth.
  • Add red curry paste to make a coconut curry variation.
  • Skip cilantro or substitute with scallions if preferred.
  • Serve over quinoa or brown rice as an alternative to jasmine.