Go Back
–+ servings
Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl – A Cozy, Creamy Delight Awaiting You

The Coconut Chicken Rice Bowl brings together rich flavors and creamy goodness in a gluten-free and dairy-free dish that’s ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 1/2 lbs diced chicken breast Great source of protein; chicken thighs can add extra juiciness.
  • 1 teaspoon kosher salt Elevates flavor; adjust based on your preference.
  • 1 teaspoon smoked paprika Imparts warmth and a smoky depth; regular paprika is a suitable alternative.
  • 1 teaspoon dried oregano or herbs Introduces an herby profile; feel free to swap with Italian seasoning.
For the Sauce
  • 1/2 onion minced Adds savory background; opt for green onions for a milder taste.
  • 3 cloves garlic A vital flavor component; can substitute with garlic powder if needed.
  • 1 teaspoon fresh grated ginger Adds brightness; jarred or frozen ginger works in a pinch.
  • 1/4 cup chicken broth Enhances sauce richness; use vegetable broth for a vegetarian option.
  • 1 1/4 cup canned light coconut milk Creates that creamy sauce; full-fat coconut milk works for a richer taste.
  • 1 tablespoon tomato paste Brings color and umami; omit if it's not on hand.
  • 1/2 teaspoon kosher salt For seasoning; adjust based on the broth's salt level.
For Serving
  • fresh cilantro Brings a pop of freshness and color; scallions can be used instead.
  • 3 cups cooked jasmine or basmati rice Perfectly absorbs the delicious sauce; quinoa or brown rice are great substitutes.
  • more coconut milk Drizzle for an extra creamy finish.

Equipment

  • Large skillet
  • mixing bowl

Method
 

Step‑by‑Step Instructions for Coconut Chicken Rice Bowl
  1. In a mixing bowl, combine the diced chicken breast with kosher salt, smoked paprika, and dried oregano. Toss everything together until the chicken is evenly coated in spices. Let the seasoned chicken sit for about 10 minutes.
  2. In a large skillet, heat a drizzle of cooking oil over medium-high heat for about 2 minutes. Once hot, add the seasoned chicken to the skillet and sear for 3-5 minutes.
  3. Lower the heat to medium and add a bit more oil to the same skillet. Toss in the minced onion, and sauté for about 2 minutes until translucent.
  4. Pour the chicken broth into the skillet, scraping up any browned bits stuck to the bottom. Allow the broth to simmer for about 1 minute.
  5. Stir in the tomato paste and coconut milk, then season with kosher salt as needed. Bring to a gentle simmer over medium heat, stirring occasionally for about 5-7 minutes.
  6. Return the cooked chicken along with its juices back into the skillet, stirring gently to coat each piece in the fragrant sauce. Cover and let it simmer for about 3-4 minutes.
  7. Spoon the coconut chicken and sauce over a bed of freshly cooked rice. Sprinkle with freshly chopped cilantro and drizzle additional coconut milk if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 48gProtein: 32gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor. This dish is adaptable to different dietary preferences.

Tried this recipe?

Let us know how it was!