Quick Protein Coconut Chicken Rice Bowl Recipe
This Quick Protein Coconut Chicken Rice Bowl features tender, seasoned chicken pieces simmered in a creamy coconut milk sauce infused with garlic and ginger, served over fluffy rice. Ready in under 30 minutes, it’s a comforting and high-protein one-pan meal perfect for busy weeknights, offering rich tropical flavors with simple pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion, Tropical
- Diet: Halal
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, 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)
- Extra coconut milk (for drizzling)
Instructions
- Season the Chicken and Prepare Aromatics: Cut the chicken into 1-inch pieces and season thoroughly with salt, paprika, and oregano, tossing to coat evenly. Meanwhile, finely dice the onion, mince the garlic, and grate the fresh ginger to have all aromatics ready for cooking.
- Sear the Chicken to Build Flavor: Heat a large skillet or deep pan over medium-high heat with enough oil to coat the bottom. Add the seasoned chicken and cook undisturbed for 3-5 minutes, stirring occasionally, until pieces are nicely browned on most sides. This develops deep flavor via the Maillard reaction. The chicken will finish cooking later in the sauce.
- Build the Aromatics Base: Remove the browned chicken to a plate. In the same pan, add more oil if needed, then add the diced onion, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant and slightly softened, releasing aromatic oils that will flavor the sauce.
- Create and Thicken the Sauce Base: Pour in the broth to deglaze the pan, simmering for 1 minute to lift browned bits. Stir in the tomato paste, coating the aromatics well. Add the coconut milk, remaining salt, and red pepper flakes. Simmer the sauce for 2-3 minutes, stirring occasionally, until slightly thickened and flavors melded, highlighting the coconut’s richness.
- Finish Cooking the Chicken in the Sauce: Return the browned chicken to the pan, stirring to coat thoroughly with the coconut sauce. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the chicken is fully cooked, tender, and infused with the creamy, aromatic sauce.
- Assemble and Garnish the Bowls: Divide the cooked rice among serving bowls. Spoon the chicken and sauce generously over the rice. Garnish with freshly chopped cilantro and drizzle extra coconut milk on top for added richness and visual appeal. Serve immediately while warm.
Notes
- Use boneless, skinless chicken thighs for juicier results, or chicken breasts if preferred.
- To substitute coconut milk, heavy cream or half-and-half can be used but will lack coconut flavor.
- Fresh ginger is best, but 1/4 tsp ground ginger can be substituted if needed.
- Brown rice or cauliflower rice can replace white rice; adjust cooking times as needed.
- Toast spices briefly in the pan before adding chicken for more flavor.
- Ensure the pan is hot when searing chicken to avoid steaming.
- Do not add chicken back to sauce before it thickens to avoid watery texture.
- Store leftovers in airtight containers for up to 4 days in the fridge or freeze chicken separately up to 3 months.
- Reheat gently in microwave or stovetop with a splash of coconut milk or broth to keep moist.
- Pair with fresh cucumber, lime, steamed vegetables, or chopped nuts for contrast and texture.
Keywords: coconut chicken, protein bowl, quick dinner, coconut milk sauce, chicken rice bowl, weeknight meal, one-pan dish, easy chicken recipe
