Description
Looking for a quick and easy chicken dinner recipe? This Coconut Chicken Rice Bowl is the perfect balance of creamy, savory, and aromatic flavors. With tender chicken simmered in a rich coconut sauce and served over fluffy jasmine rice, this dish is both satisfying and simple to make.
Ingredients
Scale
For the Chicken:
- 1 ½ lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (or your favorite dried herbs)
For the Coconut Sauce:
- ½ onion, minced
- 3 garlic cloves, minced
- 1 teaspoon fresh grated ginger (or 1 tbsp for extra flavor)
- ¼ cup chicken broth
- 1 ¼ cups canned light coconut milk
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
For the Bowls:
- 3 cups cooked jasmine rice (or basmati rice)
- Fresh cilantro, chopped
- Extra coconut milk (optional for topping)
Instructions
Step 1: Season & Cook the Chicken
- Season the diced chicken breast with salt, smoked paprika, and dried herbs.
- Heat a large skillet over high heat and lightly spray with oil.
- Cook the chicken for 3-5 minutes, stirring occasionally, until browned.
- Remove from the skillet and set aside.
Step 2: Prepare the Coconut Sauce
- Reduce heat to medium and spray the skillet with more oil.
- Add onion, garlic, and ginger, cooking for 1 minute until fragrant.
- Pour in chicken broth to deglaze the pan, simmer for 1 minute.
- Stir in tomato paste, coconut milk, and salt.
- Let the sauce simmer for a few minutes until slightly thickened.
Step 3: Combine & Simmer
- Return the browned chicken to the skillet, stirring to coat in the sauce.
- Simmer on medium heat for 3-4 minutes until the chicken is fully cooked and the sauce thickens.
Step 4: Assemble & Serve
- Spoon the coconut chicken over a bed of cooked jasmine rice.
- Garnish with fresh cilantro and a drizzle of extra coconut milk, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes