Coconut Chicken Rice Bowl
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
429 kcal
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Course
Main Course, Dinner, Others
Coconut Chicken Rice Bowl
Description
This recipe starts by seasoning chicken breast pieces with kosher salt, smoked paprika, and oregano. The chicken is browned in a skillet, then temporarily removed while aromatics including onion, garlic, and ginger cook briefly. Chicken broth is added to deglaze, followed by tomato paste and coconut milk that form a simmered sauce. The chicken returns to simmer gently in the sauce, allowing flavors to meld and the sauce to thicken.
The dish's flavor combines the warmth of smoked paprika and ginger with the creaminess of coconut milk, accented by fresh garlic and herbs. The sauce complements jasmine or basmati rice, creating a comforting bowl with tender chicken and fragrant rice.
Garnishing with fresh cilantro adds brightness and herbaceous contrast. Optionally, more coconut milk can be drizzled on top for extra richness. This preparation suits a satisfying main course with a slight tropical and spicy note.
Variations include swapping chicken breasts with thighs or substituting tofu or shrimp according to preference. For a vegetarian version, omit chicken and use vegetable broth while adding vegetables. Adding red curry paste can turn this into a coconut curry. Cilantro can be omitted or substituted by scallions, and the rice can be switched to quinoa or brown rice for different textures.
Ingredients
- 1 1/2 lbs chicken breast diced
- 1/2 onion (minced)
- cilantro fresh
- 1 teaspoon kosher salt
- 3 cloves garlic
- 3 cups rice cooked jasmine or basmati variety
- 1 teaspoon smoked paprika
- 1 teaspoon ginger or more if you like it extra gingery (I added 1 tablespoon, fresh grated
- coconut milk optional for topping, more
- 1 teaspoon oregano dried herbs or other herbs
- 1/4 cup chicken broth
- 1 1/4 cup coconut milk from 1 can, canned, light
- 1 tbsp tomato paste
- 1/2 teaspoon kosher salt
Instructions
- 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 1/2 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
- Chicken breasts can be substituted with chicken thighs for a juicier texture.
- For variations, use tofu or shrimp, adjusting cooking times accordingly.
- A vegetarian version replaces chicken broth with vegetable broth and adds vegetables such as broccoli, bell pepper, and snap peas.
- Incorporate red curry paste for a coconut curry variation.
- Cilantro can be omitted or replaced with scallions based on preference.
- Serve the dish over alternative grains like quinoa or brown rice for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1cup chicken, 3/4 cup rice | |
| Calories | 429kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 124mg | 41% |
| Sodium | 562mg | 23% |
| Fiber | 1.5g | 6% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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