Easy Coconut Chicken Rice Bowl (Print Version)
# Ingredients:
→ Chicken Seasoning
01 -
1 1/2 lbs diced chicken breast
02 -
1 teaspoon kosher salt
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon dried oregano or dried herbs
→ Sauce Ingredients
05 -
1/2 onion (minced)
06 -
3 cloves of garlic
07 -
1 teaspoon fresh grated ginger (or up to 1 tablespoon for extra ginger flavor)
08 -
1/4 cup chicken broth
09 -
1 1/4 cup canned light coconut milk (from 1 can)
10 -
1 tbsp of tomato paste
11 -
1/2 teaspoon kosher salt
→ For the Bowls
12 -
3 cups cooked jasmine rice or basmati
13 -
fresh cilantro
14 -
more coconut milk (optional for topping)
# Instructions:
01 -
Season the chicken with salt, paprika and dried herbs.
02 -
Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
03 -
Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.
04 -
Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
05 -
Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.
06 -
Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
# Notes:
01 -
Can use chicken thighs instead of breasts
02 -
Try with tofu or shrimp for protein variation
03 -
Make vegetarian by using vegetable broth and adding tofu and vegetables
04 -
Can add red curry paste for a coconut curry variation