Coconut Chicken Rice Bowl

There’s something incredibly comforting about a warm bowl of food that brings together flavors from all around the world. The Coconut Chicken Rice Bowl is exactly that—a dish that evokes memories of cozy dinners shared with loved ones. It all started one rainy evening when I found myself craving something hearty yet refreshing. As I rummaged through my pantry, the promise of creamy coconut milk, tender chicken, and aromatic spices sparked my creativity. I could almost hear the sizzle of the skillet and smell the inviting scents wafting through my kitchen. This dish has become a staple in my home, and I can’t wait to share why it deserves a spot in your kitchen too!

Ingredients Overview for Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl features a delightful mix of ingredients that work in perfect harmony. The star of the dish is the tender chicken, complemented by the rich and creamy coconut milk. Aromatic spices like smoked paprika and dried oregano add depth to the flavor profile. Fresh ingredients like ginger, onion, and garlic bring brightness, while jasmine rice serves as the perfect base for this savory meal.

• 1 1/2 lbs diced chicken breast: The main protein source, providing a juicy and tender texture.
• 1 teaspoon kosher salt: Essential for enhancing flavor and seasoning the chicken.
• 1 teaspoon smoked paprika: Adds a subtle smokiness and depth of flavor.
• 1 teaspoon dried oregano or dried herbs: Provides a fragrant herbal note that complements the dish.
• 1/2 onion, minced: Adds a sweet and savory base flavor to the dish.
• 3 cloves of garlic: Infuses the dish with aromatic goodness, enhancing the overall flavor.
• 1 teaspoon fresh grated ginger: Offers a zesty kick and freshness.
• 1/4 cup chicken broth: Helps deglaze the pan and adds moisture to the sauce.
• 1 1/4 cups canned light coconut milk: The creamy base that gives the dish its rich texture.
• 1 tablespoon of tomato paste: Adds depth and a hint of sweetness to the sauce.
• 1/2 teaspoon kosher salt: Additional seasoning for the sauce.
• Fresh cilantro: A vibrant garnish that adds freshness and color.
• 3 cups cooked jasmine rice or basmati: The perfect base for the dish.
• More coconut milk, optional for topping: A drizzle to enhance creaminess.

How to Make Coconut Chicken Rice Bowl

Cooking your own Coconut Chicken Rice Bowl can be a joyful experience! The process is straightforward, allowing you to immerse yourself in the delightful aromas of the kitchen. Follow these steps to create a meal that your family will request again and again.

1. Season the chicken with kosher salt, smoked paprika, and oregano. Make sure it’s well-coated; this will be the flavor base for your Coconut Chicken Rice Bowl. You’ll want the chicken to absorb those spices while you prepare the skillet.
2. Preheat a large skillet over high heat and spray with cooking oil. Once the skillet is hot, add the seasoned chicken in an even layer. Allow it to brown for about 3 to 5 minutes. The key here is to get a good sear without overcrowding the pan, which locks in the juices and flavors.
3. Once browned, carefully remove the chicken from the skillet and set it aside. Lower the heat slightly and spray the skillet with a bit more oil. Now add the minced onion, garlic, and grated ginger. Sauté for about 1 minute until fragrant, stirring occasionally. This step helps build a flavorful base for your sauce.
4. Deglaze the pan by adding in the chicken broth. Scrape up any browned bits from the bottom of the skillet; these bits are packed with flavor and will enhance your sauce.
5. Let the broth simmer for about 1 minute. Then, add the tomato paste, coconut milk, and additional salt. Stir everything together and bring the mixture to a gentle simmer. The sauce will begin to thicken, creating a creamy texture.
6. Once the sauce has thickened, return the browned chicken to the skillet along with any juices that have accumulated. Stir gently to coat the chicken with the sauce, and cook on medium heat for an additional 3 to 4 minutes. This allows the flavors to meld beautifully.
7. While the chicken finishes cooking, prepare your serving bowls. Spoon a generous helping of cooked jasmine rice or basmati rice into each bowl. This rice will soak up all the delicious sauce!
8. Finally, ladle the Coconut Chicken mixture over the rice. Don’t forget to garnish with fresh cilantro and a drizzle of extra coconut milk if desired. The garnish adds a lovely touch of color and freshness to your dish.
9. Enjoy your Coconut Chicken Rice Bowl warm! Savor every bite and appreciate the wonderful combination of flavors you’ve created.

Tips for Success

When it comes to cooking the perfect Coconut Chicken Rice Bowl, having a few handy tips can make all the difference. Below are some guidelines to ensure a successful dish every time.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: You can freeze the Coconut Chicken mixture for up to two months. Thaw overnight in the fridge before reheating.
• Pairing: Serve this dish with a side of steamed vegetables or a fresh salad to balance out the meal.
• Meal prep: This recipe is fantastic for meal prep! Cook a large batch and portion it out for easy lunches or dinners throughout the week.
• Garnishes: Don’t hesitate to get creative with garnishes! Chopped nuts or additional herbs like basil can add a fresh twist.

Serve This Coconut Chicken Rice Bowl With

The Coconut Chicken Rice Bowl is a versatile dish that can be enjoyed in various settings. Here are some ideas on how to serve it:

• Steamed vegetables: Pair it with a side of steamed broccoli or green beans for a nutritious boost.
• Fresh salads: A light salad with citrus dressing complements the richness of the bowl beautifully.
• Lunch or dinner: This dish is perfect for both lunch and dinner. It’s hearty enough to satisfy any craving.
• Special occasions: Serve it during family gatherings or casual dinner parties to impress your guests.
• Seasonal pairings: In the warmer months, add fresh herbs and lighter sides, while in the winter, consider hearty roasted vegetables.

FAQ

Conclusion

The Coconut Chicken Rice Bowl is a special dish that brings a wealth of flavors and comfort to your dinner table. It encapsulates the joy of cooking with its simplicity and deliciousness. I encourage you to try making this dish tonight; it’s not just a meal, but an experience you’ll want to savor again and again.

Coconut Chicken Rice Bowl

The ultimate comfort food, this Coconut Chicken Rice Bowl combines creamy coconut milk with tender chicken and aromatic spices. Perfect for a quick weeknight dinner, it's delicious and satisfying, making it a must-try tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lbs chicken breast
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 onion minced
• 3 cloves garlic
• 1 teaspoon fresh grated ginger
• 1/4 cup chicken broth
• 1 1/4 cups canned light coconut milk from 1 can
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt
• cilantro fresh
• 3 cups cooked jasmine rice or basmati
• more coconut milk optional for topping

Equipment

• Saucepan
• Skillet
• Grater
• Cutting Board
• Frying Pan

Method

 

1. Season the chicken with salt, paprika and dried herbs.
2. Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
3. 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.
4. Simmer about 1 minute then add in the tomato paste, coconut milk, and salt.
5. 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.
6. Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.

Notes

• Chicken: Swap chicken breasts with thighs.
• Protein: Try with tofu or shrimp, adjusting cooking time as needed.
• Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas.
• Curry: Add red curry paste for a coconut curry.
• Don’t like cilantro? Skip it or swap it with scallions.
• Grains: Serve the coconut chicken over another type of grain, like quinoa or brown rice.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.