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Easy Coconut Chicken Rice Bowl

A comforting and flavorful bowl featuring tender chicken and creamy coconut rice, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Tropical
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Coconut Rice
  • 2 cups jasmine rice, rinsed Rinsed thoroughly to remove excess starch.
  • 1 can coconut milk 13.5 oz can.
  • 1 cup chicken broth Preferably halal.
For the Chicken
  • 1 lb boneless, skinless chicken thighs, diced Diced into bite-sized pieces.
  • 2 tbsp olive oil For cooking the chicken.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • Salt and pepper, to taste
  • 1 tbsp soy sauce Preferably halal.
For Garnish
  • Lime wedges, for garnish For a burst of freshness.
  • Fresh cilantro, for garnish Adds flavor and brightness.
  • Sliced scallions, for garnish
  • Crushed peanuts, optional for crunch Adds texture.

Method
 

Preparation
  1. In a medium saucepan, add the rinsed jasmine rice, coconut milk, and chicken broth. Once boiling, reduce the heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and has absorbed all the liquid.
  2. While the rice cooks, heat olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes.
  3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  4. Add the diced chicken, season with salt and pepper, and cook until golden and cooked through, approximately 6-8 minutes.
  5. Drizzle soy sauce over the chicken, mixing well to combine. Once the chicken is fully cooked, remove it from heat.
Assembly
  1. Fluff the coconut rice with a fork and spoon it into bowls.
  2. Top with the chicken mixture and finish with fresh cilantro, scallions, and crushed peanuts if desired.
  3. Squeeze lime over everything for a burst of flavor!

Notes

For variations, substitute chicken with shrimp or tofu. Ensure rice and chicken are ready simultaneously for best results. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.