Coconut Chicken Rice Bowl

This Coconut Chicken Rice Bowl has become my go-to when I want something simple that still feels a little special. The coconut milk makes the chicken rich without much fuss and the bowl is naturally gluten and dairy free so it keeps everyone at the table happy and full.

The first time I made this I added extra ginger and served it on a rainy night when friends popped over last minute. Both kids and adults asked if it could be added to our monthly dinner rotation.

Ingredients

• Diced chicken breast: Choose pieces that are fresh and pink with little excess fat for best results
• Kosher salt: Adds essential seasoning and brings out the flavor of the chicken and sauce
• Smoked paprika: Brings a gentle smokiness so look for a high quality Spanish variety if possible
• Dried oregano or dried herbs: Adds earthy flavor use dried thyme or Italian herbs as a swap
• Onion: Sweet or yellow types blend in best and add mellow sweetness to the sauce
• Garlic: Fresh cloves make a difference in the depth of flavor
• Fresh ginger: Opt for plump smooth skin knobs for the brightest zing
• Chicken broth: Use low sodium and good quality for clean flavor in the sauce
• Canned light coconut milk: Use full fat for more creaminess if you like best shaken before using
• Tomato paste: Adds tang and thickness a quality brand brings out the best color
• Fresh cilantro: Choose bright and leafy bunches for garnish avoid wilted herbs
• Jasmine or basmati rice: Buy a fresh bag for fluffiest results wash well before cooking
• Extra coconut milk: Optional but a drizzle over the finished bowl amplifies the creaminess

Step-by-Step Instructions

Season the Chicken:

Toss diced chicken with kosher salt smoked paprika and dried herbs making sure every piece is evenly coated for balanced flavor in each bite

Brown the Chicken:

Heat a large skillet over high heat spray lightly with oil and spread chicken out in a single layer Let it cook undisturbed for three to five minutes until you see golden edges which builds lots of flavor

Build the Sauce Base:

Remove chicken from the pan and reduce heat Spray in a bit more oil then add onion garlic and ginger Stir constantly for about one minute until fragrant and softened then pour in chicken broth to deglaze scraping up all those caramelized bits

Simmer and Thicken the Sauce:

After the broth simmers and bubbles about one minute add tomato paste coconut milk and extra salt Stir well and bring everything to a gentle simmer The sauce should start to thicken and smell rich

Finish Chicken in Sauce:

Return the browned chicken and any juices to the pan Stir them in so every piece gets glossy with sauce Let it all cook together over medium heat for three to four minutes so the chicken finishes cooking and soaks up the coconut flavor

Assemble and Serve:

Spoon hot jasmine or basmati rice into bowls Top with generous helpings of chicken and sauce Sprinkle with fresh cilantro and for extra creaminess drizzle with more coconut milk if you have it

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My favorite part is the hit of ginger in the sauce It gives just the right lift to balance out the richness My sister always insists on doubling the ginger when she comes over and I have learned to keep a big fresh knob in my freezer just for these nights

Storage Tips

Store any leftovers in airtight containers so the rice and sauce do not dry out Keep them in the fridge for up to three days For easy reheating add a splash of extra coconut milk or broth before microwaving to rehydrate the bowl The dish also freezes well if you leave out the fresh cilantro and add when serving

Ingredient Substitutions

You can swap chicken breast for chicken thighs for richer flavor Shrimp is delicious too and only needs a couple of minutes to cook For a vegetarian version simply use firm tofu or chickpeas in place of chicken and reach for vegetable broth The rice can easily be changed to brown rice or even quinoa

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Serving Suggestions

Pile everything up in a bowl for weeknight ease For gathering or lunch boxes keep toppings like cilantro extra coconut milk or chopped scallion on the side I often serve with quick steamed veggies such as broccoli or snap peas or even pile extra greens underneath to make it more of a grain salad

Cultural Context

Rice bowls are a comfort food across so many cultures and this version is inspired by Southeast Asian flavors with coconut ginger and cilantro While it is not a traditional dish from one country it brings in the warming cozy elements of both Thai and Indian cooking making it familiar yet new

Recipe FAQs

→ How do I get the chicken extra tender?

Cut the chicken against the grain and avoid overcooking. Browning first and then finishing in the sauce helps keep moisture.

→ Can I substitute chicken with another protein?

Yes, try shrimp, tofu, or chicken thighs, adjusting cook times to prevent overcooking.

→ What type of rice works best?

Jasmine or basmati rice is ideal for soaking up the sauce, but quinoa or brown rice are good alternatives.

→ How can I make this dish vegetarian?

Omit chicken, use vegetable broth, and add tofu plus vegetables like broccoli or snap peas.

→ Is this suitable for gluten-free or dairy-free diets?

Yes, the dish is naturally gluten-free and dairy-free when using the listed ingredients.

→ Is the sauce spicy?

The base sauce is mild, but you can add curry paste or fresh chili if you like heat.