For a dinner that’s creamy, fragrant, and packed with bold flavors, this Coconut Chicken Rice Bowl is the perfect choice. Juicy chicken is simmered in a luscious coconut milk sauce, flavored with ginger, garlic, and a touch of tomato paste, then served over fluffy jasmine rice. This recipe, inspired by I Wuv Cooking, is quick to make and delivers a restaurant-quality meal that’s sure to impress your family or guests.
What Makes This Recipe Special?
The combination of creamy coconut milk, tender chicken, and aromatic ginger and garlic creates a comforting dish with a tropical twist. The addition of fresh cilantro and jasmine rice makes it a complete and satisfying meal. Plus, it’s easy to customize with your favorite herbs and spices.
Coconut Chicken Rice Bowl Recipe
This recipe is simple to prepare and comes together in just about 30 minutes, making it perfect for busy weeknights.
Ingredients
For the Chicken:
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano (or your preferred dried herbs)
For the Sauce:
- 1/2 onion, minced
- 3 cloves of garlic, minced
- 1 teaspoon fresh grated ginger (or more, up to 1 tablespoon for extra flavor)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
For the Bowls:
- Fresh cilantro, for garnish
- 3 cups cooked jasmine or basmati rice
- Extra coconut milk (optional for topping)
Instructions
- Season and Sear the Chicken:
Season the diced chicken with kosher salt, smoked paprika, and dried oregano. Preheat a large skillet over high heat, spray with oil, and cook the chicken in an even layer until browned, about 3–5 minutes. Remove the chicken and set aside. - Prepare the Aromatics:
Reduce the heat to medium, spray the skillet with more oil, and add the minced onion, garlic, and grated ginger. Cook for about 1 minute until fragrant. - Deglaze the Pan:
Add the chicken broth to the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for about 1 minute. - Make the Sauce:
Stir in the tomato paste, coconut milk, and 1/2 teaspoon kosher salt. Bring the sauce to a simmer and cook for a few minutes until it begins to thicken. - Add the Chicken Back:
Return the browned chicken to the skillet, along with any juices, and simmer over medium heat for 3–4 minutes until the chicken is cooked through and the sauce is well combined. - Assemble the Bowls:
Spoon the coconut chicken over bowls of jasmine rice. Garnish with fresh cilantro and drizzle with additional coconut milk, if desired, for extra creaminess.
Tips for the Best Coconut Chicken Rice Bowl
- Boost the Heat: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Extra Veggies: Toss in fresh spinach, bell peppers, or zucchini for added nutrition and color.
- Rice Alternatives: Swap jasmine rice for brown rice, quinoa, or cauliflower rice for a healthier twist.
- Fresh Herbs: Cilantro is a classic garnish, but fresh basil or mint also pair beautifully with the flavors in this dish.
Why You’ll Love This Recipe
This Coconut Chicken Rice Bowl is a comforting and versatile dish that’s packed with flavor and easy to prepare. Whether you’re serving it for a quick family dinner or a weekend meal with friends, the creamy coconut sauce and fragrant spices make it a memorable dish. It’s hearty, satisfying, and ready in just about 30 minutes!
Did you try this recipe? Let me know your thoughts in the comments, and don’t forget to check out more delicious ideas on I Wuv Cooking. Share this recipe with your friends who love flavorful and simple meals!
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