Effortless Coconut Chicken Bowl (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 teaspoon dried oregano or any dried herbs you like
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon kosher salt
04 -
1 1/2 pounds diced chicken breast
→ For the Sauce
05 -
1/2 teaspoon kosher salt
06 -
1 tablespoon tomato paste
07 -
1 1/4 cup canned light coconut milk
08 -
1/4 cup chicken broth
09 -
1 teaspoon fresh grated ginger (or toss in a full tablespoon if you really love ginger)
10 -
3 garlic cloves
11 -
Half an onion, minced up
→ For Serving
12 -
Fresh cilantro
13 -
3 cups cooked basmati or jasmine rice
14 -
A splash more coconut milk to pour over the top if you want
# Instructions:
01 -
Spoon the coconut chicken on top of the rice, scatter cilantro everywhere, and pour on that extra coconut milk if you're feeling it.
02 -
Put the chicken right back in the pan, juice and all. Keep it on medium for a few minutes till it's hot and steamy.
03 -
Let the broth get bubbly for a minute, mix in the tomato paste, coconut milk, and a pinch of salt. Let it do its thing and thicken up, just a few minutes.
04 -
Take the chicken out for now. Lower the flame, add another spritz of oil, and let the onion, garlic, and ginger cook for about a minute. Pour in the broth and give the pan a good scrape.
05 -
Get your skillet super hot, spritz with oil, and spread the chicken in so each piece touches the pan. Brown for 3-5 minutes.
06 -
Sprinkle on the salt, smoked paprika, and dried herbs over the chicken breast chunks. Give it all a toss so they're nicely coated.
# Notes:
01 -
Awesome to prep ahead and you can swap in tofu or shrimp instead of chicken if you want
02 -
Go meatless with tofu and swap veggie broth in—just as good
03 -
Throw in some red curry paste to turn it into a curry vibe with coconut milk
04 -
Brown rice or quinoa tastes awesome with this too