Coconut & Chicken Dinner (Print Version)
# Ingredients:
01 -
1 1/2 lbs diced chicken breast.
02 -
1 teaspoon kosher salt.
03 -
1 teaspoon smoked paprika.
04 -
1 teaspoon dried oregano or dried herbs.
05 -
1/2 onion (minced).
06 -
3 cloves garlic.
07 -
1 teaspoon fresh grated ginger (or more for extra gingery flavor; optional 1 tablespoon).
08 -
1/4 cup chicken broth.
09 -
1 1/4 cup canned light coconut milk.
10 -
1 tablespoon tomato paste.
11 -
1/2 teaspoon kosher salt.
12 -
Fresh cilantro.
13 -
3 cups cooked jasmine rice or basmati.
14 -
Additional coconut milk (optional, for topping).
# Instructions:
01 -
Season the chicken with kosher salt, smoked paprika, and dried herbs.
02 -
Preheat a large skillet over high heat and spray with oil. Add the seasoned chicken in an even layer and brown for 3-5 minutes.
03 -
Remove the chicken from the skillet. Reduce the heat and spray the skillet with more oil. Add the minced onion, garlic, and grated ginger, cooking for about 1 minute.
04 -
Pour in the chicken broth to deglaze the pan, simmering for 1 minute.
05 -
Stir in the tomato paste, coconut milk, and 1/2 teaspoon of salt. Bring the sauce to a simmer and cook for a few minutes to thicken slightly.
06 -
Return the chicken to the skillet, along with any juices, and cook on medium heat for 3-4 minutes until the chicken is fully coated in the sauce.
07 -
Serve the chicken over jasmine or basmati rice, garnished with fresh cilantro. Drizzle with extra coconut milk if desired.
# Notes:
01 -
This Coconut Chicken Rice Bowl is a creamy, mildly spiced dish that combines tender chicken with a coconut milk-based sauce.
02 -
Perfect for a comforting meal, this dish pairs well with jasmine or basmati rice and a touch of fresh cilantro.
03 -
Additional coconut milk can be drizzled on top for extra creaminess, making it a versatile option for those who enjoy rich flavors.