Coconut Chicken Rice Bowl

Coconut Chicken Rice Bowl

This coconut chicken rice bowl is a simple skillet dinner with tender chicken, fluffy rice, and a creamy coconut-tomato sauce. The flavor is warm and savory, with onion, garlic, ginger, and smoked paprika in every bite.

The rice cooks separately while the chicken and sauce come together in one pan. Sear the chicken just until lightly browned, then let it finish gently in the sauce so it stays juicy.

Ingredients for Coconut Chicken Rice Bowl

• 1 1/2 pounds boneless, skinless chicken breast or thighs (about 675g), cut into even bite-size pieces
• 2 cups uncooked jasmine or basmati rice (about 400g)
• 1 can (13.5 ounces) light coconut milk (about 400g)
• 1 cup chicken broth (about 240g)
• 1 small onion (about 120g), diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste (about 35g)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano or dried herb blend
• 1 to 1 1/2 teaspoons salt, divided, or to taste
• 1/2 teaspoon black pepper
• 1 to 2 tablespoons neutral oil
• 1/4 cup chopped cilantro or scallions, for serving

Optional additions: 1/2 teaspoon turmeric for a warmer color, 1 to 2 teaspoons Thai red curry paste for a spicier curry-style version, cucumber slices for serving, or 1 to 2 cups bok choy or other quick-cooking greens.

Ingredient note: Chicken thighs are a little more forgiving than chicken breast. If you use Thai red curry paste, reduce or skip some of the smoked paprika so the sauce does not taste crowded.

How to Make Coconut Chicken Rice Bowl

1. Cook the rice: Prepare the jasmine or basmati rice according to the package directions in a medium saucepan or rice cooker. This usually takes about 15 to 20 minutes. Keep it covered and warm while you make the chicken.
2. Season the chicken: Pat the chicken dry. Season with 1 teaspoon salt, the black pepper, and about half of the smoked paprika.
3. Sear the chicken: Heat a large 12-inch skillet or sauté pan over medium-high heat and add 1 tablespoon oil. When the oil is hot, add the chicken in a single layer. Cook in batches if needed so the pieces brown instead of steam. Let the chicken sit for 1 to 2 minutes before stirring, then cook for about 4 to 6 minutes total, until lightly browned outside but not fully cooked through. Transfer to a plate.
4. Cook the aromatics: Reduce the heat to medium. Add a little more oil if the pan looks dry, then add the onion. Cook for 2 to 3 minutes, stirring occasionally, until it starts to soften. Add the garlic and ginger and cook for 30 to 60 seconds, just until fragrant.
5. Build the sauce: Stir in the tomato paste, remaining smoked paprika, and oregano. If using turmeric, add it here. If using Thai red curry paste, stir it in with the aromatics before adding the broth. Cook for about 1 minute, until the tomato paste darkens slightly. Pour in the chicken broth, scraping up any browned bits, then add the coconut milk and stir until smooth.
6. Simmer gently: Return the chicken and any juices to the skillet. Bring the sauce to a gentle simmer over medium to medium-low heat. Cook for 5 to 8 minutes, stirring now and then, until the chicken is cooked through and the sauce lightly coats the chicken and a spoon. Do not let it boil hard. The thickest pieces of chicken should reach 165°F.
7. Adjust and serve: Taste and add the remaining salt if needed. If the sauce reduced too much, add a small splash of broth. If it still looks thin, simmer for 1 to 2 minutes more uncovered. Spoon the rice into bowls, top with the coconut chicken and sauce, and finish with cilantro or scallions.

Why Is My Coconut Sauce Too Thin?

If the sauce looks watery, it usually just needs a little more time at a gentle simmer. A wide skillet helps it reduce faster. The finished sauce should lightly coat a spoon but still be easy to spoon over rice.

If the sauce gets thicker than you want, stir in a small splash of broth until it loosens up again.

Serving Ideas

Serve the chicken over jasmine or basmati rice with chopped cilantro or scallions on top. Cucumber slices add a cool crunch, and bok choy or other quick-cooking greens make the bowls feel more complete.

If you want another easy chicken meal, try this Keto Chicken Caesar Salad.

For another simple chicken dinner, you may also like Key West Grilled Chicken.

If you like bold chicken dinners, try Vietnamese Lemongrass Chicken next.

How to Store and Reheat Coconut Chicken Rice Bowl

Let leftovers cool, then refrigerate in airtight containers for up to 4 days. If possible, store the rice and chicken separately for the best texture.

Reheat gently on the stovetop or in the microwave until hot. Add a small splash of broth if the sauce has thickened in the refrigerator. Avoid overheating, especially if you used chicken breast, since it can dry out more quickly.

For meal prep, portion the cooled rice and coconut chicken into containers, or pack them separately and combine when reheating.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 620
• Protein: 42g
• Fat: 14g
• Carbohydrates: 76g
• Per 100g: about 145 calories, 10g protein, 3g fat, 18g carbohydrates