Ingredients

1.75 lb chicken (cut into 1-inch pieces)

1.25 tsp salt

1.25 tsp paprika

1 tsp oregano

1/2 onion (finely diced)

3 garlic cloves (minced)

1 tsp ginger (freshly grated for best flavor)

1/4 cup broth (chicken or vegetable)

1.5 cups coconut milk (full-fat for creaminess)

1.5 tbsp tomato paste

0.75 tsp salt

1/4 tsp red pepper flakes

3 cups cooked rice

cilantro (freshly chopped, for garnish)

coconut milk (for drizzling)

Instructions

Step 1: Cut the chicken into 1-inch pieces and season generously with 1.25 tsp salt, paprika, and oregano. Toss well to coat evenly. Finely dice the onion, mince the garlic, and grate the fresh ginger while the chicken seasons.

Step 2: Heat a large skillet or deep pan over medium-high heat. Add enough oil to coat the bottom. Sear the seasoned chicken for 3-5 minutes, stirring occasionally, until browned on most sides. The chicken does not need to be fully cooked.

Step 3: Transfer the seared chicken to a plate. In the same pan, add a little more oil if needed and immediately add the diced onion, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant.

Step 4: Pour in the broth and let it simmer for 1 minute to deglaze the pan and lift the browned bits. Stir in tomato paste, then add the coconut milk, 0.75 tsp salt, and red pepper flakes. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Step 5: Return the browned chicken to the pan and stir to coat with the coconut sauce. Reduce heat to medium and simmer for 3-4 minutes until the chicken is cooked through and tender.

Step 6: Divide the cooked rice among serving bowls. Spoon the chicken and sauce over the rice. Garnish with freshly chopped cilantro and drizzle extra coconut milk on top. Serve immediately while warm.

Tips & Variations

For juicier chicken, use boneless, skinless thighs instead of breasts.

If you don’t have fresh ginger, substitute with 1/4 teaspoon ground ginger.

Try replacing the coconut milk with heavy cream or half-and-half if you want less coconut flavor.

Serve with steamed broccoli, sautéed spinach, or roasted bell peppers to add more veggies.

Add a squeeze of lime or a sprinkle of chopped peanuts for extra brightness and crunch.

Storage

Store the coconut chicken rice bowl in airtight containers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes, stirring halfway, or warm on the stovetop with a splash of coconut milk or broth to keep it moist. You can freeze the chicken portion for up to 3 months, but it’s best to prepare fresh rice when reheating to avoid mushiness.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but watch carefully to avoid drying them out as they cook faster and are leaner than thighs.

Can I substitute the rice with something else?

Absolutely! Brown rice, jasmine rice, or cauliflower rice can be used, but adjust cooking times accordingly, especially for brown rice, which takes longer, and add cauliflower rice at the end to avoid overcooking.