The Best Coconut Chicken Rice Bowl Recipe

Introduction

This coconut chicken rice bowl is a flavorful and comforting dish that combines tender chicken with a rich, creamy coconut sauce. Served over fragrant jasmine rice and topped with fresh cilantro, it’s perfect for a quick weeknight dinner or meal prep.

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 (or more to taste, up to 1 tablespoon)
• 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 (for serving)
• 3 cups cooked jasmine rice or basmati
• More coconut milk, optional for topping

Instructions

1. Step 1: Combine the diced chicken with 1 teaspoon kosher salt, smoked paprika, and dried oregano or herbs to season evenly.
2. Step 2: Heat a large skillet over high heat and lightly coat it with cooking spray. Add the chicken in a single layer and sear for 3–5 minutes until browned on all sides.
3. Step 3: Remove the chicken from the pan and set aside. Reduce the heat to medium-low and add another mist of oil. Sauté the minced onion, garlic, and grated ginger for about 1 minute until fragrant.
4. Step 4: Pour in the chicken broth to deglaze the pan, loosening any browned bits stuck to the bottom. Let it simmer for about a minute.
5. Step 5: Stir in the tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer to thicken slightly.
6. Step 6: Return the chicken and any accumulated juices to the skillet. Cook over medium heat for 3 to 4 minutes until the chicken is cooked through and the sauce is creamy.
7. Step 7: Serve the coconut chicken and sauce over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with extra coconut milk if desired.

Tips & Variations

• Substitute chicken breast with thighs for juicier meat.
• Try tofu or shrimp as protein alternatives, adjusting cooking times accordingly.
• For a vegetarian option, omit chicken, use vegetable broth, and add tofu plus vegetables like broccoli, snap peas, or bell peppers.
• Add a spoonful of red curry paste to the sauce for a coconut-curry flavor twist.
• If you dislike cilantro, use scallions or omit herbs entirely.
• Serve over different grains such as brown rice, quinoa, or your favorite cooked grain.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or broth to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking and best texture. If using frozen chicken, thaw it completely before proceeding.

Is this dish spicy?

No, the base recipe is mild. To add spice, consider stirring in red pepper flakes or red curry paste to the sauce.

The Best Coconut Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.4 from 79 reviews

This vibrant Coconut Chicken Rice Bowl features tender, spiced chicken simmered in a creamy coconut milk sauce, served over fluffy jasmine rice. The savory blend of garlic, ginger, and tomato paste creates a rich, comforting dish perfect for any night of the week. Garnished with fresh cilantro and an optional extra drizzle of coconut milk, this recipe is both flavorful and easy to make.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian-inspired)

Ingredients

Scale 1x2x3x

Chicken

• 1 1/2 lbs diced chicken breast
• 1 teaspoon kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or dried herbs

Sauce

• 1/2 onion, minced
• 3 cloves garlic, minced
• 1 teaspoon fresh grated ginger (or 1 tablespoon, to taste)
• 1/4 cup chicken broth
• 1 1/4 cups canned light coconut milk (from 1 can)
• 1 tablespoon tomato paste
• 1/2 teaspoon kosher salt

For Serving

• Fresh cilantro
• 3 cups cooked jasmine rice or basmati rice
• More coconut milk, optional for topping

Instructions

1. Season the Chicken: Combine the diced chicken breast with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, and 1 teaspoon dried oregano or herbs, ensuring the pieces are evenly coated.
2. Sear the Chicken: Heat a large skillet over high heat and lightly coat with cooking spray or a small amount of oil. Add the chicken in a single layer and cook for 3 to 5 minutes until browned on the outside. Remove the chicken and set aside.
3. Sauté Aromatics: Reduce heat to medium, add another mist of cooking spray or a little oil to the skillet, then add the minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant.
4. Deglaze the Pan: Pour in 1/4 cup chicken broth, using a spatula to loosen any browned bits stuck to the bottom of the pan. Let the broth simmer for about a minute.
5. Add Sauce Ingredients: Stir in 1 tablespoon tomato paste, 1 1/4 cups light coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a gentle simmer, allowing it to thicken slightly.
6. Return Chicken to Pan: Add the seared chicken back into the skillet along with any accumulated juices. Cook over medium heat for 3 to 4 minutes, ensuring the chicken is fully cooked and the flavors have melded together.
7. Assemble and Serve: Spoon the chicken and coconut sauce over cooked jasmine or basmati rice. Garnish with fresh cilantro and an optional drizzle of extra coconut milk for added creaminess.

Notes

• Chicken thighs can be used instead of chicken breast for a juicier result.
• Try swapping chicken with tofu or shrimp, adjusting cooking times accordingly.
• For a vegetarian version, omit chicken, use vegetable broth, and add tofu plus vegetables like broccoli or snap peas.
• Add red curry paste for a flavorful coconut-curry twist.
• If you don’t like cilantro, scallions make a great alternative or simply skip the herbs.
• Feel free to serve over different grains such as brown rice or quinoa for variety.

Keywords: coconut chicken, chicken rice bowl, coconut milk recipe, easy chicken dinner, stovetop chicken recipe, creamy chicken dish, coconut sauce chicken