Description
Home cooks love this coconut chicken rice bowl for its harmonious blend of Asian-inspired flavors. Caribbean-style spices and creamy coconut milk create a satisfying meal you can enjoy with minimal preparation.
Ingredients
Scale
- 1.5 lbs (680 g) chicken breast, diced
- 3 cups (525 g) jasmine or basmati rice, cooked
- 1.25 cups (296 ml) canned light coconut milk
- 0.25 cup (60 ml) chicken broth
- 1 tbsp tomato paste
- 0.5 onion, minced
- 3 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp dried oregano or dried herbs
- Fresh cilantro
- Extra coconut milk (optional for drizzling)
Instructions
- Seasoning Preparation: Thoroughly coat diced chicken breast with kosher salt, smoked paprika, and dried oregano, ensuring uniform coverage.
- Searing Chicken: Heat skillet to high temperature, lightly coat with cooking spray. Arrange chicken in single layer, creating golden-brown crust for 3-5 minutes without disrupting placement.
- Aromatic Base: Reduce skillet heat to medium, spray with oil. Sauté minced onion, garlic, and grated ginger, stirring constantly to release intense flavors without scorching.
- Sauce Development: Pour chicken broth into skillet, deglazing pan to capture caramelized essence. Blend in tomato paste and coconut milk, seasoning with salt. Simmer until sauce thickens and develops rich, creamy consistency.
- Final Cooking: Return seared chicken to skillet, incorporating accumulated juices. Gently simmer 3-4 minutes, ensuring complete chicken cooking and flavor absorption.
- Plating Presentation: Arrange coconut-infused chicken over fluffy jasmine rice, creating visually appealing base. Garnish with fresh cilantro leaves and optional coconut milk drizzle for enhanced creaminess.
Notes
- Sear with Precision: Achieve a golden-brown crust by not moving chicken during initial cooking, which locks in flavor and creates a crispy exterior.
- Aromatics are Key: Carefully sauté onion, garlic, and ginger at medium heat to release deep, complex flavors without burning.
- Sauce Building Technique: Deglaze pan with broth to capture caramelized bits, creating a rich foundation for the coconut sauce.
- Gentle Finishing Touch: Simmer chicken in sauce briefly to ensure even cooking and maximum flavor absorption without drying out the meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg