Coconut Chicken Rice Bowl
Quick and quick high-protein Coconut Chicken Rice Bowls are ideal for my gluten-free and dairy-free buddies!
Yield: 4
Materials
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
- Sauce ingredients
- 1/2 onion minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger or more if you like it extra gingery (I added 1 tablespoon)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk from 1 can
- 1 tbsp of tomato paste
- 1/2 teaspoon kosher salt
For the bowls:
- fresh cilantro
- 3 cups cooked jasmine rice or basmati
- more coconut milk optional for topping
Instructions
- Season the chicken with salt, paprika, and dried herbs.
- Preheat a large pan over high heat and coat with oil. Brown the chicken in an equal layer for 3-5 minutes.
- Once browned, remove the chicken, decrease the heat, and sprinkle with additional oil. Cook for 1 minute with the onion, garlic, and ginger before adding the stock to deglaze the pan.
- Simmer for about a minute, then add the tomato paste, coconut milk, and 1/2 teaspoon salt.
- Bring the sauce to a simmer for a few minutes to thicken before returning the chicken and any liquids to the pan and cooking for 3 to 4 minutes over medium heat.
- Serve over jasmine rice, garnished with cilantro, and sprinkle with more coconut milk if desired.
Notes
Variations:
Chicken: Replace chicken breasts with thighs.
Protein: Use tofu or shrimp, modifying the cooking time as needed.
Vegetarian Coconut Rice Bowls: Omit the chicken, substitute the chicken stock with vegetable broth, and add tofu and vegetables such as broccoli, bell pepper, and snap peas.
Curry: To make a coconut curry, add red curry paste.
Do you dislike cilantro? Skip it or replace it with scallions.
Grains: Serve the coconut chicken over another grain, such as quinoa or brown rice.
Chicken: Replace chicken breasts with thighs.
Protein: Use tofu or shrimp, modifying the cooking time as needed.
Vegetarian Coconut Rice Bowls: Omit the chicken, substitute the chicken stock with vegetable broth, and add tofu and vegetables such as broccoli, bell pepper, and snap peas.
Curry: To make a coconut curry, add red curry paste.
Do you dislike cilantro? Skip it or replace it with scallions.
Grains: Serve the coconut chicken over another grain, such as quinoa or brown rice.