Description
Coconut chicken rice bowl brings tropical flavors dancing across your plate with Caribbean-inspired comfort. Creamy coconut milk, tender chicken, and fragrant jasmine rice combine for a quick meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (680 grams) boneless, skinless chicken breasts, diced
- 1/4 cup (60 milliliters) chicken broth
Spices and Seasonings:
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon fresh grated ginger
Aromatics and Other Ingredients:
- 1 tablespoon coconut oil
- 1/2 onion, minced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1.25 cups (296 milliliters) canned light coconut milk
- 3 cups cooked jasmine rice
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Marinate diced chicken with a blend of kosher salt, smoked paprika, and dried oregano, ensuring each piece is thoroughly coated with the aromatic seasoning.
- Heat coconut oil in a large skillet over medium-high heat, then carefully add the seasoned chicken and cook until golden brown and fully cooked, approximately 5-7 minutes. Transfer the cooked chicken to a separate plate.
- Using the same skillet, sauté minced onions until they become translucent and soft. Add minced garlic and grated ginger, allowing the ingredients to release their fragrant essence for about one minute.
- Incorporate tomato paste into the aromatic mixture, stirring and cooking for an additional minute to develop deeper flavors. Pour in coconut milk and chicken broth, whisking to create a smooth, creamy sauce.
- Gently reintroduce the cooked chicken into the simmering sauce, ensuring each piece is generously coated. Allow the mixture to simmer for 5 minutes, enabling the flavors to meld and the sauce to slightly thicken.
- Create a bed of fluffy jasmine rice in serving bowls, then carefully ladle the coconut chicken mixture over the rice.
- Enhance the dish by scattering fresh cilantro on top and serving with lime wedges, allowing diners to squeeze fresh citrus over their meal for an added burst of brightness.
Notes
- Select boneless, skinless chicken thighs for juicier and more flavorful meat that absorbs spices better than chicken breasts.
- Toast dried spices like paprika and oregano briefly in the skillet before adding chicken to intensify their aromatic qualities and release deeper flavor profiles.
- Use full-fat coconut milk for richer, creamier sauce that provides a luxurious texture and more authentic tropical taste compared to light versions.
- Swap jasmine rice with cauliflower rice for a low-carb alternative that maintains the dish’s overall flavor and nutritional balance while reducing calories.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 23 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg