Coconut Chicken Rice Bowl

Why You’ll Love This Recipe

This Coconut Chicken Rice Bowl is the ultimate balance of flavors and textures. The chicken is perfectly seasoned and cooked to perfection, with a hint of smokiness from the paprika. The creamy coconut milk sauce brings in a touch of sweetness and richness, while the fresh ginger adds a warm, zesty kick. Served over fluffy jasmine or basmati rice, it’s a wholesome meal that’s quick and easy to make. Plus, it’s versatile—whether you're cooking for yourself or meal prepping for the week, this dish is sure to satisfy your cravings.

Ingredients

• 1 ½ lbs diced chicken breast

• 1 teaspoon kosher salt

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano or dried herbs

Sauce ingredients:

• ½ onion, minced

• 3 cloves of garlic

• 1 teaspoon fresh grated ginger (or more, depending on preference)

• ¼ cup chicken broth

• 1 ¼ cup canned light coconut milk (from 1 can)

• 1 tablespoon tomato paste

• ½ teaspoon kosher salt

For the bowls:

• Fresh cilantro

• 3 cups cooked jasmine rice or basmati

• More coconut milk (optional, for topping)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Season the diced chicken with salt, smoked paprika, and dried herbs.

2. Preheat a large skillet over high heat and spray it with oil. Brown the chicken in an even layer for 3-5 minutes. Once browned, remove the chicken from the skillet and set it aside.

3. Reduce the heat, spray the pan with more oil, and add the minced onion, garlic, and grated ginger. Cook for about 1 minute, until fragrant.

4. Add the chicken broth to deglaze the pan, simmering for about 1 minute.

5. Stir in the tomato paste, coconut milk, and ½ teaspoon salt. Let the sauce simmer for a few minutes to thicken.

6. Return the chicken to the skillet, along with any juices that have accumulated, and cook for an additional 3-4 minutes on medium heat.

7. Serve the chicken and sauce over cooked jasmine rice, garnish with fresh cilantro, and drizzle with extra coconut milk if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

• Chicken: Swap the chicken breast for chicken thighs for a juicier option.

• Protein: Try using tofu or shrimp as the protein base. Adjust the cooking times accordingly.

• Vegetarian Coconut Rice Bowls: Omit the chicken and replace the chicken broth with vegetable broth. Add tofu, vegetables like broccoli, bell peppers, or snap peas for a filling, vegetarian meal.

• Curry: Add a spoonful of red curry paste to the sauce for a coconut curry twist.

• Herb Swap: If you're not a fan of cilantro, skip it or use scallions for a different flavor.

• Grains: Swap the rice for another grain like quinoa or brown rice for a different texture.

Storage/Reheating

• Storage: Store any leftover coconut chicken in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over low to medium heat, adding a splash of coconut milk or broth if the sauce has thickened too much. You can also microwave it in short bursts, stirring occasionally.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs will provide a juicier and more flavorful result. Just be sure to adjust the cooking time slightly as thighs may take a bit longer.

Can I make this dish dairy-free?

Yes, this recipe is already dairy-free as it uses coconut milk instead of dairy products.

What can I substitute for jasmine rice?

Basmati rice works perfectly, but you could also use quinoa, brown rice, or cauliflower rice for a low-carb option.

Can I freeze this Coconut Chicken Rice Bowl?

Yes, you can freeze the chicken and coconut sauce separately from the rice. When you're ready to eat, simply reheat and serve over freshly cooked rice.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, making it a great choice for those following a gluten-free diet.

Can I add more vegetables to this dish?

Absolutely! You can add vegetables like bell peppers, broccoli, or snap peas for extra nutrition and flavor.

How spicy is this dish?

The dish is not inherently spicy. However, if you prefer a bit of heat, you can add red chili flakes or some cayenne pepper to the sauce.

Can I use full-fat coconut milk instead of light coconut milk?

Yes, you can, but the dish will be richer and higher in fat. Light coconut milk helps keep it a bit lighter and less calorie-dense.

Can I use a different protein like shrimp or tofu?

Yes, shrimp or tofu both make great alternatives. Adjust the cooking time accordingly: shrimp cook quickly, and tofu should be pressed and browned.

How can I make the sauce thicker?

If you want a thicker sauce, you can simmer it longer or stir in a teaspoon of cornstarch mixed with a bit of water.

Conclusion

This Coconut Chicken Rice Bowl is a simple yet flavorful dish that packs a punch in terms of taste and nutrition. Whether you're looking for a quick weeknight meal or something to meal prep for the week, this recipe delivers a satisfying, gluten-free, and dairy-free meal with plenty of flexibility for customization. It’s the perfect balance of protein, carbs, and healthy fats, and it’s sure to become a family favorite in no time!

Print

Coconut Chicken Rice Bowl

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and satisfying coconut chicken rice bowl with a rich, flavorful sauce, perfect for a quick dinner or meal prep. This gluten-free and dairy-free dish is made with tender chicken breast, creamy coconut milk, fresh ginger, and smoky paprika, served over fluffy jasmine or basmati rice.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Skillet
• Cuisine: Global
• Diet: Gluten Free

Ingredients

1 ½ lbs diced chicken breast

1 teaspoon kosher salt

1 teaspoon smoked paprika

1 teaspoon dried oregano or dried herbs

½ onion, minced

3 cloves of garlic

1 teaspoon fresh grated ginger

¼ cup chicken broth

1 ¼ cup canned light coconut milk (from 1 can)

1 tbsp tomato paste

½ teaspoon kosher salt

Fresh cilantro

3 cups cooked jasmine rice or basmati

More coconut milk (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

1. Season the diced chicken with salt, smoked paprika, and dried herbs.
2. Preheat a large skillet over high heat and spray it with oil. Brown the chicken in an even layer for 3-5 minutes. Once browned, remove the chicken from the skillet and set it aside.
3. Reduce the heat, spray the pan with more oil, and add the minced onion, garlic, and grated ginger. Cook for about 1 minute, until fragrant.
4. Add the chicken broth to deglaze the pan, simmering for about 1 minute.
5. Stir in the tomato paste, coconut milk, and ½ teaspoon salt. Let the sauce simmer for a few minutes to thicken.
6. Return the chicken to the skillet, along with any juices that have accumulated, and cook for an additional 3-4 minutes on medium heat.
7. Serve the chicken and sauce over cooked jasmine rice, garnish with fresh cilantro, and drizzle with extra coconut milk if desired.

Notes

• Storage: Store any leftover coconut chicken in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over low to medium heat, adding a splash of coconut milk or broth if the sauce has thickened too much. You can also microwave it in short bursts, stirring occasionally.
• Chicken thighs can be used instead of chicken breasts for a juicier option.
• Vegetarian option: Replace chicken with tofu and chicken broth with vegetable broth.
• For added heat, you can add red chili flakes or cayenne pepper to the sauce.
• If you want a thicker sauce, simmer it longer or stir in cornstarch mixed with water.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5g
• Sodium: 700mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 70mg