The Best Coconut Chicken Rice Bowl Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
