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Coconut Chicken Rice Bowl Recipe

Coconut Chicken Rice Bowl Recipe

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Why You’ll Love This Recipe

  • High in Protein: Each serving offers a substantial 40 grams of protein, promoting satiety and muscle health.

  • Diet-Friendly: This dish caters to gluten-free and dairy-free diets without compromising on flavor.

  • Quick and Easy: Ready in just 30 minutes, it’s perfect for busy weeknights or meal prepping.

  • Anti-Inflammatory Ingredients: Packed with spices like turmeric, ginger, and garlic, known for their anti-inflammatory properties.

  • Customizable: Adjust the spice levels and ingredients to suit your personal taste preferences.

Coconut Chicken Rice Bowl Recipe this Recipe

 

Ingredients

For the Chicken:

  • 1 pound skinless chicken breasts, diced

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

For the Sauce:

  • 1 tablespoon extra virgin olive oil

  • ½ onion, minced

  • 3 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated

  • ½ cup chicken broth

  • 1 can (14 ounces) light coconut milk

  • 1 tablespoon tomato paste

  • Salt to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Chicken: In a bowl, season the diced chicken with smoked paprika, dried oregano, salt, and pepper. Toss to coat evenly.

  2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook until browned on all sides and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

  3. Sauté Aromatics: In the same skillet, add minced onion and sauté until translucent, about 3 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

  4. Deglaze and Simmer: Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in coconut milk, tomato paste, and salt. Bring the mixture to a simmer.

  5. Combine and Heat Through: Return the cooked chicken to the skillet, stirring to combine. Let the mixture simmer for an additional 5 minutes to allow flavors to meld.

  6. Serve: Serve the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cucumber slices for added freshness.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

  • Spice Level: For a spicier kick, consider adding 1 tablespoon of Thai red curry paste along with the other spices.

  • Protein Options: Chicken thighs can be used instead of breasts for a juicier option.

  • Vegetarian Version: Replace chicken with chickpeas and use vegetable broth to make it vegetarian-friendly.

  • Add-ins: Incorporate vegetables like bell peppers, spinach, or peas for added nutrition.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

  • Reheating: Reheat in the microwave or on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened.

FAQs

How can I make this recipe spicier?

Add 1 tablespoon of Thai red curry paste along with the other spices to introduce more heat and depth of flavor.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier and more flavorful dish.

Is this recipe suitable for vegetarians?

Yes, by substituting chicken with chickpeas and using vegetable broth, you can make this dish vegetarian-friendly.

How can I add more vegetables to this dish?

Consider adding bell peppers, spinach, peas, or other vegetables of your choice during the sautéing step.

Can I use full-fat coconut milk?

Yes, but using light coconut milk reduces the calorie content while keeping the sauce creamy.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 4 days.

How do I reheat the dish?

Reheat in the microwave or on the stovetop over low heat, adding a bit of water or broth if necessary to reach desired consistency.

Can I freeze this dish?

It’s not recommended to freeze dishes containing coconut milk, as the texture may change upon thawing.

What can I serve this dish with?

Serve over jasmine or basmati rice. Adding fresh cucumber slices on top adds a refreshing crunch.

Is this recipe gluten-free?

Yes, this recipe is gluten-free, making it suitable for those with gluten sensitivities.

Conclusion

The Coconut Chicken Rice Bowl is a flavorful and nutritious meal that’s both quick to prepare and adaptable to various dietary needs. Its combination of tender chicken, aromatic spices, and creamy coconut sauce over fluffy rice makes it a family favorite. Feel free to customize the dish with your favorite vegetables or protein options to make it your own.

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Coconut Chicken Rice Bowl Recipe

Coconut Chicken Rice Bowl Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-inspired
  • Diet: Gluten Free
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Description

This Coconut Chicken Rice Bowl recipe is a quick and easy, gluten-free, and dairy-free meal that features tender chicken simmered in a creamy coconut sauce, served over fluffy jasmine or basmati rice. With 40 grams of protein per serving, it’s a healthy and satisfying option for busy weeknights or meal prep.

Ingredients

For the Chicken:

1 pound skinless chicken breasts, diced

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

For the Sauce:

1 tablespoon extra virgin olive oil

½ onion, minced

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

½ cup chicken broth

1 can (14 ounces) light coconut milk

1 tablespoon tomato paste

Salt to taste

Instructions

  1. Prepare the Chicken: In a bowl, season the diced chicken with smoked paprika, dried oregano, salt, and pepper. Toss to coat evenly.

  2. Cook the Chicken: Heat olive oil over medium-high heat in a large skillet. Add the seasoned chicken and cook for 5-7 minutes until browned on all sides and fully cooked. Remove the chicken from the skillet and set aside.

  3. Sauté Aromatics: In the same skillet, sauté the minced onion until translucent (about 3 minutes). Add minced garlic and grated ginger, cooking for another minute until fragrant.

  4. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the skillet. Stir in coconut milk, tomato paste, and salt, bringing the mixture to a simmer.

  5. Combine and Heat Through: Return the cooked chicken to the skillet and stir to combine. Let the mixture simmer for 5 more minutes to meld the flavors.

  6. Serve: Serve the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cucumber slices for added freshness.

Notes

  • Spice it up by adding Thai red curry paste for extra heat.

  • For a juicier dish, use chicken thighs instead of breasts.

  • To make it vegetarian, swap the chicken for chickpeas and use vegetable broth.

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