Quick Protein Coconut Chicken Rice Bowl Recipe
This Quick Protein Coconut Chicken Rice Bowl is a flavorful, comforting meal featuring tender, seasoned chicken simmered in a creamy coconut milk sauce infused with garlic, ginger, and spices. Served over fluffy rice, it’s a wholesome one-bowl meal rich in protein and tropical flavors, perfect for busy weeknights or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
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 coconut milk (full-fat for creaminess)
- 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
- Coconut milk, for drizzling
Instructions
- Season the Chicken and Prepare Aromatics: Cut the chicken into 1-inch pieces and season generously with salt, paprika, and oregano, tossing well to coat evenly. While the chicken seasons, finely dice the onion, mince the garlic, and grate the fresh ginger. Having everything prepped and ready will keep your cooking smooth and efficient.
- Sear the Chicken to Build Flavor: Heat a large skillet or deep pan over medium-high heat. Add enough oil to coat the bottom and sear the chicken pieces for 3-5 minutes, stirring occasionally, until browned on most sides. This browning develops rich flavor through the Maillard reaction. The chicken does not need to be fully cooked at this stage.
- Build the Aromatics Base: Transfer the seared chicken to a plate. In the same pan, add more oil if needed, then add diced onion, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant. This softens the aromatics and releases their flavors into the oil, which will enhance 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 tomato paste to coat the aromatics, then add coconut milk, salt, and red pepper flakes. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together, developing a rich coconut creaminess.
- Finish Cooking the Chicken in the Sauce: Return the browned chicken to the pan and stir to coat evenly with the coconut sauce. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the chicken is fully cooked and tender, absorbing the aromatic flavors.
- Assemble and Garnish the Bowls: Divide cooked rice into serving bowls as a base. Spoon chicken and coconut sauce over the rice generously. Garnish with fresh chopped cilantro and drizzle extra coconut milk on top for added richness and visual appeal. Serve immediately while warm and creamy.
Notes
- Use boneless, skinless chicken thighs for juicier, more tender results, or chicken breasts if preferred, but watch to avoid drying out.
- Frozen chicken should be fully thawed before cooking for even results.
- Substitute tomato paste with an equal amount of tomato sauce if needed but reduce liquid slightly.
- Coconut milk can be swapped for heavy cream or half-and-half for creaminess without coconut flavor.
- Brown rice or cauliflower rice can be used instead of white rice, adjusting cooking times accordingly.
- To add extra flavor, toast the spices in the pan before adding the chicken.
- Store leftovers in airtight containers in the fridge for up to 4 days; freeze chicken and sauce separately for up to 3 months.
- Reheat gently with a splash of coconut milk or broth to keep moist.
- Add fresh lime juice or a side cucumber salad to balance richness if desired.
Keywords: coconut chicken, protein bowl, quick dinner, creamy sauce, one pan meal, weeknight recipe, coconut milk sauce, garlic ginger chicken
