Coconut Chicken Rice Bowls
Coconut Chicken Rice Bowls
Ingredients
For the Chicken
- 1 1/2 pounds chicken breast or thighs, cut into 1-inch pieces
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon paprika
For the Sauce
- 1/2 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1/4 cup chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 1/2 cups coconut milk, full-fat
For Serving (Optional)
- 4 cups cooked rice
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon canola oil, 1 teaspoon salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon paprika until evenly coated.
⏱️ 5 min
- 2
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the diced yellow onion to the same skillet, adding a little more canola oil if needed. Sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min
- 4
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Stir in the chicken stock, tomato paste, 1 teaspoon salt, and 1/2 teaspoon turmeric. Cook for 2 minutes, stirring to combine and allowing the tomato paste to deepen in color.
⏱️ 2 min
- 6
Pour in the coconut milk and bring the sauce to a gentle simmer, stirring occasionally. Return the browned chicken to the skillet, nestling the pieces into the sauce.
⏱️ 5 min
- 7
Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened. Stir occasionally to prevent sticking.
⏱️ 15 min
- 8
Serve the coconut chicken over cooked rice. Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Chicken Rice Bowls
For the Chicken
- 1 1/2 pounds chicken breast or thighs, cut into 1-inch pieces
- 1 tablespoon canola oil
- 1 teaspoon salt
- 1/2 teaspoon thyme, dried
- 1/2 teaspoon paprika
For the Sauce
- 1/2 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1/4 cup chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 1/2 cups coconut milk, full-fat
For Serving (Optional)
- 4 cups cooked rice
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon canola oil, 1 teaspoon salt, 1/2 teaspoon dried thyme, and 1/2 teaspoon paprika until evenly coated.
⏱️ 5 min - 2
Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes per side, until browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set aside.
⏱️ 8 min - 3
Reduce the heat to medium. Add the diced yellow onion to the same skillet, adding a little more canola oil if needed. Sauté for 3-5 minutes until softened and translucent.
⏱️ 5 min - 4
Add the minced garlic and grated ginger to the skillet. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 5
Stir in the chicken stock, tomato paste, 1 teaspoon salt, and 1/2 teaspoon turmeric. Cook for 2 minutes, stirring to combine and allowing the tomato paste to deepen in color.
⏱️ 2 min - 6
Pour in the coconut milk and bring the sauce to a gentle simmer, stirring occasionally. Return the browned chicken to the skillet, nestling the pieces into the sauce.
⏱️ 5 min - 7
Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through and tender, and the sauce has slightly thickened. Stir occasionally to prevent sticking.
⏱️ 15 min - 8
Serve the coconut chicken over cooked rice. Garnish with fresh chopped cilantro, if desired.
⏱️ 1 min