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Best Coconut Chicken Rice Bowl

Best Coconut Chicken Rice Bowl – Creamy Comfort in 30 Minutes

Discover the Best Coconut Chicken Rice Bowl, a delightful dish with tender chicken in creamy coconut sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Breast Can substitute with chicken thighs or tofu
For the Sauce
  • 1 tsp Kosher Salt Sea salt or table salt can be substituted
  • 1 tsp Smoked Paprika Regular paprika can be used
  • 1 tsp Dried Oregano Italian seasoning or fresh herbs can be replaced
  • 1/2 cup Onion (minced) Shallots can be used as a mild alternative
  • 3 cloves Garlic Granulated garlic can be used for convenience
  • 1 tsp Fresh Grated Ginger Jarred ginger works well too
  • 1/4 cup Chicken Broth Vegetable broth can be used as a vegetarian substitute
  • 1 1/4 cups Canned Light Coconut Milk Full-fat coconut milk will create a richer sauce
  • 1 tbsp Tomato Paste Crushed tomatoes can be used in a pinch
For the Garnish
  • 1/4 cup Fresh Cilantro Can replace with scallions as preferred
For Serving
  • 3 cups Cooked Jasmine Rice Brown rice, quinoa, or other grains can be used

Equipment

  • skillet
  • Mixing bowl
  • measuring spoons
  • Measuring Cups

Method
 

Step-by-Step Instructions
  1. Cut chicken breasts into bite-sized pieces and place them in a mixing bowl. Sprinkle with kosher salt, smoked paprika, and dried oregano.
  2. Heat a large skillet over high heat. Add cooking spray or oil and add the seasoned chicken pieces. Sear for 3 to 5 minutes until golden brown and cooked through.
  3. Lower the heat to medium, add oil if needed. Sauté minced onion, garlic, and ginger for 1 minute until fragrant.
  4. Pour in chicken broth to deglaze the pan and simmer for 1 minute. Stir in tomato paste and coconut milk, seasoning with kosher salt.
  5. Return chicken to the skillet, coating with the sauce. Simmer for 3 to 4 minutes to absorb the flavors.
  6. Scoop cooked jasmine rice into bowls and ladle the coconut chicken and sauce over top. Garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 5IUVitamin C: 6mgCalcium: 4mgIron: 10mg

Notes

Perfect for busy weeknights and meal prep. Leftovers taste even better the next day.

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