Coconut Chicken Rice Bowl
A delicious Coconut Chicken Rice Bowl with diced chicken, aromatic spices, and a creamy coconut milk sauce.
Equipment
- Skillet
- measuring spoons
- Knife
- cutting board
Ingredients
Chicken
- 1.5 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce ingredients
- 0.5 cup onion minced
- 3 cloves garlic
- 1 teaspoon fresh grated ginger or more if you like it extra gingery
- 0.25 cup chicken broth
- 1.25 cup canned light coconut milk from 1 can
- 1 tablespoon tomato paste
- 0.5 teaspoon kosher salt
For the bowls
- fresh cilantro for garnish
- 3 cups cooked jasmine rice or basmati
- more coconut milk optional for topping
Instructions
Cooking Steps
- Season the chicken with salt, paprika and dried herbs.
- Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
- Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
- Simmer about 1 minute then add in the tomato paste, coconut milk, and ½ teaspoon salt.
- Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
- Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Notes
Variations: You can swap chicken breasts with thighs, try with tofu or shrimp, or create vegetarian versions with different ingredients.
Nutrition
Serving: 1bowlCalories: 429kcalCarbohydrates: 40gProtein: 40gFat: 10gSaturated Fat: 5gCholesterol: 124mgSodium: 562mgFiber: 1.5gSugar: 4g
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