Coconut Chicken Rice Bowl (Print version)
Tender chicken in a creamy coconut ginger sauce served over jasmine rice with cilantro, cucumber, and lime.
# Ingredients:
For the chicken
01 -
1 1/2 lb (680 g) boneless skinless chicken breast, cut into 1-inch pieces
02 -
1 teaspoon kosher salt, divided
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon dried oregano
05 -
1/4 teaspoon black pepper
06 -
1 tablespoon olive oil
For the coconut sauce
07 -
1/2 medium yellow onion, finely chopped
08 -
3 garlic cloves, minced
09 -
1 tablespoon fresh grated ginger
10 -
1/4 cup (60 ml) gluten-free chicken broth
11 -
1 tablespoon tomato paste
12 -
1 1/4 cups (300 ml) canned light coconut milk, plus more for drizzling
13 -
1 tablespoon fresh lime juice
For serving
14 -
3 cups cooked jasmine rice or basmati rice
15 -
1 cup sliced cucumber
16 -
1/4 cup chopped fresh cilantro
17 -
Lime wedges, for serving
18 -
Sliced scallions or avocado, optional
# Instructions:
01 -
Toss the chicken with 1/2 teaspoon salt, smoked paprika, oregano, and black pepper until evenly coated.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken in one layer and cook for 4-5 minutes, turning once or twice, until lightly browned. Transfer to a plate.
03 -
Reduce the heat to medium. Add the onion and cook for 2 minutes until softened. Stir in the garlic and ginger and cook for 30 seconds.
04 -
Pour in the chicken broth and scrape up the browned bits. Stir in the tomato paste, coconut milk, and remaining 1/2 teaspoon salt. Simmer for 2-3 minutes until smooth.
05 -
Return the chicken and any juices to the skillet. Simmer gently for 4-6 minutes, until the chicken is cooked through to 165°F and the sauce lightly thickens.
06 -
Divide the rice among 4 bowls. Spoon the coconut chicken and sauce over the rice, then top with cucumber, cilantro, lime juice, and optional scallions or avocado.
# Good to know:
01 -
Use light coconut milk for a lighter sauce or full-fat coconut milk for a richer bowl.
02 -
Best served over hot rice so the sauce loosens into the grains.
03 -
Leftovers keep well for up to 4 days when stored airtight in the refrigerator.