Creamy Coconut Chicken Rice Bowl
Coconut chicken and rice with seared chicken simmered in a creamy coconut milk sauce, served over jasmine rice. An easy 30-minute weeknight rice bowl.
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Coconut Chicken Rice Bowl starts with seared chicken and ends in a sauce good enough to lick off the spoon: coconut milk, a spoonful of tomato paste, garlic and ginger, simmered down until it’s thick enough to cling to every grain of rice underneath.
Searing the chicken first and pulling it back out of the pan is the step worth not skipping. It gets color on the outside without cooking the chicken all the way through, then it finishes gently in the sauce later so it doesn’t turn dry from being cooked twice. The fond left behind in the pan is what the sauce builds its flavor on, and skipping the sear means skipping most of that flavor too.
The rice cooks while the sauce simmers, so the whole thing comes together in about the same time it’d take to order delivery. One skillet for the chicken and sauce, one pot for the rice, and dinner’s ready in half an hour.
Why You’ll Love This Recipe
- A sauce rich enough to skip takeout. Coconut milk, garlic, and ginger simmer down into something you’ll want to spoon over everything.
- Searing first keeps the chicken tender. Pulling the chicken out before it’s fully cooked keeps it from drying out later in the sauce.
- Naturally gluten-free and dairy-free. No flour, no cream, just coconut milk doing the work.
- Ready in about 35 minutes. The rice and sauce cook in the same stretch of time.
Coconut Chicken Rice Bowl Ingredients
Use canned coconut milk, not the carton kind sold near the milk in the grocery store. Carton coconut milk is mostly water and won’t give the sauce the same body; canned is what actually turns creamy and clings to the rice.
- 1 1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tsp kosher salt, divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp oil, divided
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp tomato paste
- 3 cups cooked jasmine rice, for serving
- 1/4 cup fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Recipe Variations
- Swap the chicken breast for boneless thighs for a slightly richer, more forgiving version.
- Stir in a cup of frozen peas or chopped bell pepper with the sauce for extra color and vegetables.
- Add a pinch of red pepper flakes or a spoonful of curry powder to the sauce for more warmth.
How to Make Coconut Chicken Rice Bowl
- Season the chicken: Toss the chicken pieces with 1/2 teaspoon of the salt, the smoked paprika, and the oregano.
- Sear: Heat 1 tablespoon of the oil in a large skillet over high heat. Add the chicken in a single layer and sear for 3-4 minutes per side, until browned but not fully cooked through. Remove to a plate.
- Sauté the aromatics: Reduce the heat to medium and add the remaining oil. Add the onion, garlic, and ginger and cook for 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
- Deglaze and build the sauce: Pour in the chicken broth and let it simmer for 1 minute. Stir in the tomato paste, coconut milk, and remaining 1/2 teaspoon of salt.
- Simmer to thicken: Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
- Finish the chicken: Return the chicken and any accumulated juices to the pan. Simmer for 4-6 minutes, until the chicken reaches 165°F and the sauce coats it.
- Serve: Spoon over jasmine rice and top with cilantro and a squeeze of lime.
Recipe FAQs
Can I Use Light Coconut Milk Instead of Full-Fat?
Yes, though the sauce will be thinner and less rich. Full-fat gives the best cling and creaminess if you have a choice.
Why Is My Sauce Too Thin?
Give it a few extra minutes to simmer uncovered before the chicken goes back in; it thickens more the longer it reduces. Shaking the coconut milk can well before opening also helps, since it separates in the can, and using full-fat rather than light coconut milk makes a noticeable difference in body.
Can I Use Chicken Thighs Instead of Breasts?
Yes, boneless thighs work well and stay a little more forgiving if they simmer a minute or two longer.
Is This Recipe Spicy?
Not as written, it’s mild and savory-sweet. Add red pepper flakes or a spoonful of curry powder to the sauce if you want heat.
Can I Double This, and What Should I Serve It With?
Yes, use your largest skillet so the sauce has room to reduce properly. A simple cucumber salad or steamed green beans rounds out the meal.
Cooking Tips
- Don’t skip searing the chicken before pulling it back out. It builds flavor in the pan and keeps the chicken from cooking twice all the way through, which is the fastest way to end up with dry, stringy pieces by the time it hits the table.
- Scrape up the browned bits in the pan when you deglaze with broth. That’s flavor you don’t want to leave behind.
- Shake the can of coconut milk before opening it. It separates in the can, and shaking brings it back together for a smoother sauce.
Storage and Freezing
To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: Unlike a lot of cream-based sauces, this one freezes reasonably well. Freeze for up to 2 months and thaw overnight in the fridge before reheating.
To reheat: Warm gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much. Microwave in 1-minute bursts as an alternative.
How to Serve Coconut Chicken Rice Bowl
Coconut Chicken Rice Bowl is good on its own with just the rice, or with a simple cucumber salad or steamed green beans on the side for some crunch. A wedge of lime squeezed over the top right before eating wakes up the whole bowl, so don’t skip it even if you’re not usually a lime person.
Loved This Recipe?
Coconut Chicken Rice Bowl is the dinner to make when you want something that tastes like a vacation but takes about as long as scrambling eggs.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
More like this: More saucy chicken dinners in the same spirit, big on flavor and easy on picky eaters. Try Teriyaki Chicken and Broccoli Bowls, Honey Mustard Chicken Bowls, or Crispy Sesame Chicken.
Coconut Chicken Rice Bowl
Ingredients
- 1 1/2 lbs chicken breasts boneless, skinless, cut into bite-size pieces
- 1 tsp kosher salt divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 2 tbsp oil divided
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1/4 cup chicken broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tbsp tomato paste
- 3 cups cooked jasmine rice for serving
- 1/4 cup fresh cilantro chopped, for garnish
- lime wedges for serving
Instructions
- Season the chicken: Toss the chicken pieces with 1/2 teaspoon of the salt, the smoked paprika, and the oregano.
- Sear: Heat 1 tablespoon of the oil in a large skillet over high heat. Add the chicken in a single layer and sear for 3-4 minutes per side, until browned but not fully cooked through. Remove to a plate.
- Sauté the aromatics: Reduce the heat to medium and add the remaining oil. Add the onion, garlic, and ginger and cook for 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
- Deglaze and build the sauce: Pour in the chicken broth and let it simmer for 1 minute. Stir in the tomato paste, coconut milk, and remaining 1/2 teaspoon of salt.
- Simmer to thicken: Let the sauce simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
- Finish the chicken: Return the chicken and any accumulated juices to the pan. Simmer for 4-6 minutes, until the chicken reaches 165°F and the sauce coats it.
- Serve: Spoon over jasmine rice and top with cilantro and a squeeze of lime.
