This Coconut Chicken Rice Bowl is a creamy, comforting dish that combines tender chicken with a rich coconut milk sauce. With a hint of fresh ginger and garlic, it’s the perfect weeknight dinner for anyone craving something deliciously flavorful.
INGREDIENTS
- Chicken Breast (diced): Lean and tender, chicken breast works perfectly for quick-cooking dishes like this rice bowl.
- Kosher Salt: Seasons the chicken and balances the flavors in the dish.
- Smoked Paprika: Adds a subtle smokiness that complements the creamy coconut sauce.
- Dried Oregano or Herbs: Enhances the seasoning and adds aromatic notes to the dish.
Sauce Ingredients
- Onion (minced): Adds a mild sweetness and depth of flavor to the sauce base.
- Garlic: A key ingredient, garlic infuses the sauce with rich, aromatic flavor.
- Fresh Grated Ginger: Offers a hint of spice and freshness, balancing the creaminess of the coconut milk.
- Chicken Broth: Helps deglaze the pan and adds savory depth to the sauce.
- Canned Light Coconut Milk: The main component of the sauce, adding creaminess and a subtle coconut flavor.
- Tomato Paste: Adds a slight tanginess and richness to the sauce, enhancing its flavor and color.
INSTRUCTIONS
- Step 1: Season the Chicken
- Start by seasoning the diced chicken breast with kosher salt, smoked paprika, and dried oregano. This seasoning will give the chicken a flavorful base that pairs well with the creamy sauce.
- Step 2: Brown the Chicken
- Preheat a large skillet over high heat and lightly spray it with cooking oil. Add the seasoned chicken in an even layer and cook for 3-5 minutes, or until browned. Once browned, remove the chicken from the skillet and set it aside.
- Step 3: Cook the Aromatics
- Reduce the skillet heat to medium and spray with a little more oil if needed. Add the minced onion, garlic, and grated ginger. Sauté for about 1 minute, just until fragrant and the onions begin to soften.
- Step 4: Deglaze the Pan
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for about 1 minute to blend the flavors.
- Step 5: Make the Coconut Sauce
- Stir in the tomato paste, coconut milk, and an additional 1/2 teaspoon of salt. Bring the sauce to a gentle simmer and cook for a few minutes to allow it to thicken slightly.
- Step 6: Finish Cooking the Chicken
- Return the browned chicken to the skillet along with any juices. Let it cook in the sauce on medium heat for 3-4 minutes, until the chicken is fully cooked and coated in the sauce.
- Step 7: Serve
- Spoon the coconut chicken over a bowl of jasmine or basmati rice, garnish with fresh cilantro, and drizzle with extra coconut milk if desired for added creaminess.
Serving and Storage Tips
- Serve Coconut Chicken Rice Bowl hot over jasmine or basmati rice, garnished with fresh cilantro for added freshness and color.
- For extra creaminess, drizzle a little additional coconut milk on top before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over low heat, adding a splash of coconut milk or water to keep the sauce smooth.
Helpful Notes
- For a spicier version, add a pinch of red pepper flakes or sliced chili peppers to the sauce for extra heat.
- Use fresh ginger for the best flavor. Adjust the amount to taste if you prefer a stronger ginger flavor.
- Be careful not to overcook the chicken; it should remain tender and juicy in the sauce.
Tips from Well-Known Chefs
- Chef Yotam Ottolenghi suggests finishing dishes like this with fresh herbs, such as cilantro or Thai basil, to brighten up the flavors.
- Chef Nigella Lawson recommends using light coconut milk for a smoother sauce that doesn’t overpower the dish.
- Chef Jamie Oliver adds that a squeeze of lime juice just before serving can enhance the flavor profile, adding a refreshing zest.
Why You'll Love This Recipe
- This Coconut Chicken Rice Bowl combines creamy, savory, and aromatic flavors in one easy-to-make dish.
- It’s versatile, allowing you to adjust the coconut and ginger flavors to your liking.
- The recipe is quick to prepare, making it perfect for busy weeknight dinners.
Variations
- For a vegetarian option, substitute the chicken with tofu or chickpeas.
- Add vegetables like bell peppers, spinach, or broccoli for extra nutrition and color.
- For a low-carb option, serve over cauliflower rice instead of jasmine or basmati rice.
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