Description
Learn how to make delicious Coconut Chicken Rice Bowls! This recipe features tender chicken and a rich coconut milk sauce, served over fluffy rice and garnished with fresh cilantro.
Ingredients
Scale
- 1 ½ lbs boneless, skinless chicken breasts, diced
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 2 tablespoons olive oil
- ½ onion, minced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or more to taste)
- ¼ cup chicken broth
- 1 ¼ cup canned light coconut milk (from 1 can)
- 1 tablespoon tomato paste
- ½ teaspoon kosher salt
- Fresh cilantro, chopped (for garnish)
- 3 cups cooked jasmine rice or basmati
- More coconut milk (optional, for topping)
Instructions
1. Prepare the Chicken: Seasoning for Flavor
- Dice Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces, about 1-inch cubes.
- Season Chicken: In a medium bowl, season the diced chicken with kosher salt, smoked paprika, and dried oregano (or your choice of dried herbs). Toss to ensure the chicken is evenly coated.
2. Cook the Chicken: Searing for Tenderness
- Heat Oil: Preheat a large skillet over medium-high heat. Add the olive oil to the hot skillet.
- Sear Chicken: Add the seasoned chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are golden brown on all sides and fully cooked through.
- Tip: Don’t overcrowd the skillet. Work in batches if necessary to ensure even browning.
- Remove Chicken: Once cooked, remove the chicken from the skillet and set it aside on a plate.
3. Sauté Aromatics: Building the Sauce Base
- Reduce Heat: Reduce the heat to medium.
- Add Oil (if needed): If the skillet is dry, add a little more olive oil.
- Sauté Onion, Garlic, and Ginger: Add the minced onion, minced garlic, and grated fresh ginger to the skillet. Cook for about 1 minute, stirring constantly, until fragrant.
4. Deglaze and Simmer: Creating a Flavorful Sauce
- Deglaze with Broth: Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula. This adds depth of flavor to the sauce.
- Simmer: Bring the mixture to a simmer and cook for about 1 minute.
5. Add Remaining Sauce Ingredients: Building Richness and Flavor
- Add Coconut Milk and Tomato Paste: Stir in the light coconut milk and tomato paste.
- Season: Add ½ teaspoon of kosher salt.
- Simmer: Bring the sauce to a gentle simmer and cook for a few minutes to allow the flavors to meld and the sauce to thicken slightly.
6. Combine Chicken and Sauce: Bringing it All Together
- Return Chicken: Return the cooked chicken pieces (along with any accumulated juices) to the skillet with the sauce.
- Stir and Heat: Stir well to combine the chicken and sauce. Cook for another 2-3 minutes, or until the chicken is heated through.
7. Assemble the Bowls: Creating a Beautiful and Delicious Meal
- Divide Rice: Divide the cooked jasmine or basmati rice evenly among serving bowls.
- Top with Chicken: Spoon the coconut chicken and sauce over the rice in each bowl.
- Garnish: Garnish generously with freshly chopped cilantro.
- Optional Drizzle: If desired, drizzle a little extra coconut milk over the top of each bowl for added creaminess.
8. Serve: Enjoying Your Tropical Creation
- Serve Immediately: Serve the Coconut Chicken Rice Bowls hot and enjoy!
