Description
Indulge in the rich and flavorful Creamy Coconut Chicken Rice Bowl recipe that will satisfy your taste buds and elevate your cooking skills. Try it today!
Ingredients
- – 1 1/2 lbs (680 g) diced chicken breast
- – 1 teaspoon (5 ml) sea salt
- – 1 teaspoon (5 ml) smoked paprika
- – 1 teaspoon (5 ml) dried oregano or dried herbs
- – 1/2 onion, minced
- – 3 cloves of garlic
- – 1 teaspoon (5 ml) fresh grated ginger, or more if you like it extra gingery (I added 1 tablespoon (15 ml))
- – 1/4 cup (60 ml) beef broth
- – 1 1/4 cups (300 ml) canned light coconut milk, from 1 can
- – 1 tbsp (15 ml) of tomato paste
- – 1/2 teaspoon (3 ml) sea salt
- – fresh cilantro
- – 3 cups (720 ml) cooked jasmine rice or basmati
- – more coconut milk, optional for topping
Instructions
- Begin by sprinkling the chicken with sea salt, smoked paprika, and oregano.
- Heat a large pan on high heat, apply a layer of oil, and sear the chicken evenly for 3-5 minutes.
- After browning, take the chicken out, lower the heat, and reapply oil to the pan. Add the onion, garlic, and ginger, cooking for one minute before pouring in the beef broth to clean the pan.
- Let it simmer for about a minute, then incorporate the tomato paste, coconut milk, and an additional 1/2 teaspoon of salt.
- Allow the mixture to gently bubble until it thickens, then return the chicken with its juices and cook on medium heat for 3 to 4 minutes.
- Place the chicken mixture over cooked jasmine rice, top with fresh cilantro, and add more coconut milk to taste, if you wish.
Notes
- Marinate chicken in sea salt, smoked paprika, and herbs for 30 mins before cooking for extra flavor.
- Add fresh grated ginger for a vibrant kick; adjust amount to taste.
- Make dish creamier by adding more canned light coconut milk while chicken simmers.
