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Coconut Chicken Rice Bowl

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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.

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 of garlic

1 teaspoon fresh grated ginger

1/4 cup chicken broth

1 1/4 cup canned light coconut milk (from 1 can)

1 tbsp tomato paste

1/2 teaspoon kosher salt

Fresh cilantro

3 cups cooked jasmine rice or basmati

More coconut milk (optional, for topping)

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 1/2 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

Find it online: http://recipesbyjanet.com/coconut-chicken-rice-bowl/