Coconut Chicken Rice Bowl
Coconut chicken rice bowl with seared chicken simmered in a creamy coconut milk sauce, served over jasmine rice.
Servings: 6 servings
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.
Notes
Sear the chicken and pull it out before building the sauce, that keeps it from cooking twice and drying out. Simmer until the chicken reaches an internal temperature of 165°F.