Name: Coconut & Chicken Dinner
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 1 1/2 lbs diced chicken breast.; 1 teaspoon kosher salt.; 1 teaspoon smoked paprika.; 1 teaspoon dried oregano or dried herbs.; 1/2 onion (minced).; 3 cloves garlic.; 1 teaspoon fresh grated ginger (or more for extra gingery flavor; optional 1 tablespoon).; 1/4 cup chicken broth.; 1 1/4 cup canned light coconut milk.; 1 tablespoon tomato paste.; 1/2 teaspoon kosher salt.; Fresh cilantro.; 3 cups cooked jasmine rice or basmati.; Additional coconut milk (optional, for topping).

Coconut Chicken Rice Bowl is a comforting and creamy dish that features tender chicken pieces in a coconut milk-based sauce, flavored with fresh ginger, garlic, and a touch of smoked paprika. This meal pairs perfectly with jasmine or basmati rice, and a garnish of fresh cilantro adds a refreshing touch. For extra creaminess, drizzle more coconut milk on top. Ideal for weeknight dinners, this rice bowl is simple to make and packed with flavor!

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.