Every now and then, I stumble upon a recipe that makes my taste buds do a little happy dance, and this coconut chicken rice bowl is one of those delightful finds. It’s like a tropical vacation in a bowl—coconutty, creamy, with just a hint of spice to keep things interesting. And, oh, the aroma! It fills the kitchen with a warmth that reminds me of sunlit afternoons and lazy beach days.
Steps
- Begin by seasoning diced chicken breast with kosher salt, smoked paprika, and dried oregano or your preferred herb blend.
- Heat a large skillet over high heat, spray lightly with oil, and cook the chicken in a single layer until browned, about 3-5 minutes. Once browned, remove the chicken from the skillet and set aside.
- Reduce the skillet heat, spray with more oil if necessary, and sauté minced onion, garlic, and fresh grated ginger for about a minute.
- Pour in chicken broth to deglaze the pan, simmer for a minute, and then add tomato paste, light coconut milk, and additional salt to the skillet.
- Allow the sauce to simmer and thicken for a few minutes, then return the browned chicken along with any juices to the pan, cooking on medium heat for another 3-4 minutes.
- To serve, spoon the chicken and coconut sauce over cooked jasmine or basmati rice, garnishing with fresh cilantro. Optionally, drizzle with extra coconut milk for added flavor.
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 (use up to 1 tablespoon if preferred)
- 1/4 cup chicken broth
- 1 1/4 cups canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
- Fresh cilantro, for garnish
- 3 cups cooked jasmine or basmati rice
- Additional coconut milk, optional for topping
Nutritional Values
Calories: 1716 kcal | Carbohydrates: 160 g | Protein: 160 g | Fat: 40 g | Saturated Fat: 20 g | Cholesterol: 496 mg | Sodium: 2248 mg | Fiber: 6 g | Sugar: 16 g
FAQ
- Can I use chicken thighs instead of chicken breasts for this recipe?
- Yes, you can substitute chicken thighs for chicken breasts in this recipe. They may add a bit more flavor and moisture to the dish.
- What can I use as a substitute for jasmine or basmati rice?
- You can replace jasmine or basmati rice with other grains like quinoa or brown rice if you prefer.
- How can I make this dish vegetarian?
- To make the dish vegetarian, omit the chicken and use tofu instead. You can also replace chicken broth with vegetable broth and add vegetables like broccoli or bell peppers.
- How long do leftovers last in the fridge?
- Leftover coconut chicken and rice can be stored in airtight containers in the refrigerator for up to four days.
- Is it possible to include curry flavor in this recipe?
- Yes, you can incorporate a curry flavor by adding Thai red curry paste to the sauce, which will give it a coconut curry twist.
Tips
- For a richer flavor, consider adding a tablespoon of Thai red curry paste to the sauce. This will give the dish a slight heat and enhance the coconut curry taste.
- If you prefer a stronger ginger flavor, adjust the amount of fresh ginger to your liking. Start with a teaspoon and increase to a tablespoon if you enjoy a more pronounced ginger taste.
- To make meal prep easier, cook the chicken and rice the day before and store them in separate airtight containers. This will allow you to quickly assemble and reheat the bowls during the week.
- If cilantro is not to your taste, consider swapping it with scallions or leaving it out entirely, as it is primarily used as a garnish.
Equipment
- Large Skillet – If you don’t have a large skillet, you might need one for cooking the chicken and sauce.
- Instant Pot – Mentioned for cooking rice easily; if you don’t have one, it could be a helpful purchase for this and other recipes.
- Microplane Grater – Useful for grating fresh ginger.
