Description
Culinary magic unfolds with this coconut chicken rice bowl, blending tropical flavors and comforting textures. Creamy coconut sauce, tender chicken, and fragrant rice create a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) diced chicken breast
Spices and Seasonings:
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh grated ginger
Aromatic Vegetables and Liquid Ingredients:
- 1/2 onion (minced)
- 3 cloves of garlic
- 1/4 cup (60 milliliters) chicken broth
- 1.25 cups (296 milliliters) canned light coconut milk
- 1 tablespoon tomato paste
- 3 cups cooked jasmine rice or basmati
- fresh cilantro
- additional coconut milk (optional for topping)
Instructions
- Infuse diced chicken breast with a robust blend of kosher salt, smoked paprika, and dried oregano, ensuring each piece is thoroughly coated with the aromatic spice mixture.
- Heat a skillet over high temperature, lightly coating with cooking spray to prevent sticking and prepare for optimal chicken browning.
- Distribute seasoned chicken evenly across the hot skillet, allowing 3-5 minutes to develop a golden-brown exterior. Once achieved, transfer chicken to a separate plate.
- Reduce skillet heat and introduce minced onion, crushed garlic, and grated ginger. Sauté for approximately 1 minute, releasing their intense fragrant notes.
- Deglaze the pan by pouring chicken broth, meticulously scraping accumulated flavor residue from the skillet bottom. Simmer briefly to concentrate the underlying taste profile.
- Incorporate tomato paste and coconut milk into the skillet, seasoning with additional salt. Allow the mixture to gently simmer and gradually thicken into a luxurious sauce.
- Reintroduce browned chicken to the simmering sauce, including any accumulated juices. Maintain medium heat for 3-4 minutes, ensuring chicken absorbs the rich, creamy liquid.
- Plate the sauced chicken atop fluffy jasmine rice, garnishing with fresh cilantro for vibrant color and herbaceous complexity. Optional: drizzle extra coconut milk for enhanced richness.
Notes
- Swap chicken for tofu or tempeh to create a vegetarian version that maintains the same rich, creamy flavor profile.
- Reduce sodium by using low-sodium chicken broth and limiting added salt during seasoning stages.
- Enhance spice levels by adding red pepper flakes or a dash of cayenne for those craving extra heat in the dish.
- Make the recipe gluten-free by ensuring all ingredients like chicken broth and tomato paste are certified gluten-free products.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 546
- Sugar: 4 g
- Sodium: 415 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 96 mg