Description
This Quick Protein Coconut Chicken Rice Bowl features tender, seasoned chicken simmered in a creamy coconut milk sauce infused with garlic and ginger, served over fluffy rice that soaks up the delicious flavors. Perfect for busy weeknights, this high-protein, comforting one-bowl meal comes together in under 30 minutes and is great for leftovers or meal prep.
Ingredients
Scale
For the chicken:
- 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 fresh ginger, freshly grated
- 1/4 cup broth (chicken or vegetable)
- 1.5 cups full-fat coconut milk
- 1.5 tbsp tomato paste
- 0.75 tsp salt
- 1/4 tsp red pepper flakes
For serving:
- 3 cups cooked rice
- Fresh cilantro, chopped (for garnish)
- Coconut milk (for drizzling)
Instructions
- Season the Chicken and Prepare Aromatics: Cut the chicken into 1-inch pieces and toss with 1.25 tsp salt, paprika, and oregano to coat evenly. While the chicken seasons, finely dice the onion, mince the garlic, and grate the fresh ginger to have everything ready for cooking.
- Sear the Chicken: Heat a large skillet or deep pan over medium-high heat and add enough oil to coat the bottom. Add the seasoned chicken and sear for 3-5 minutes, stirring occasionally, until the pieces develop a golden brown color on most sides. The chicken does not need to be fully cooked at this point.
- Cook the Aromatics: Remove the chicken from the pan onto a plate. Add a bit more oil if needed, then immediately add the diced onion, minced garlic, and grated ginger to the pan. Sauté for about 1 minute, stirring constantly, until fragrant and the aromatics soften slightly.
- Create and Thicken the Sauce: Pour in 1/4 cup broth to deglaze the pan, scraping up browned bits, and simmer for 1 minute. Stir in the tomato paste, coating the aromatics well. Add the coconut milk, remaining salt, and red pepper flakes. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
- Finish Cooking the Chicken in the Sauce: Return the browned chicken to the pan with the sauce. Stir to coat evenly and reduce heat to medium. Simmer gently for 3-4 minutes, stirring occasionally, until the chicken is fully cooked and tender.
- Assemble and Garnish: Divide the cooked rice between bowls. Spoon the chicken and coconut sauce generously over the rice. Garnish with freshly chopped cilantro and drizzle extra coconut milk on top for richness. Serve immediately while warm and creamy.
Notes
- Use boneless, skinless chicken thighs for juicier, more tender results; chicken breasts work as well but may dry out if overcooked.
- If using frozen chicken, thaw completely before cooking for even results.
- Substitute turkey, pork, or firm tofu for chicken; adjust cooking time accordingly.
- For no fresh ginger, use 1/4 tsp ground ginger.
- Use chicken, vegetable broth, or water for the liquid component.
- Rice variations like brown rice or cauliflower rice work, but adjust cooking times; cauliflower rice should be added at the end.
- Try parsley or basil instead of cilantro if you dislike its flavor.
- Browning the chicken well initially develops deeper flavor—avoid flipping too soon.
- Allow the sauce to thicken before returning chicken to avoid watery sauce.
- Cooking the rice in coconut milk instead of water enhances overall flavor.
- Store leftovers in airtight containers in the fridge for up to 4 days or freeze chicken and rice separately up to 3 months.
- Reheat gently with a splash of coconut milk or broth to keep moist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
Keywords: coconut chicken rice bowl, quick chicken recipe, high protein dinner, coconut milk sauce, weeknight dinner, easy one pot meal
