Coconut Chicken Rice Bowls

Ingredients

• 1.5 lb chicken breast or boneless chicken thighs (Cut into bite-size pieces; the source gives a range of 1–2 lb and either breast or thighs.)
• 1 tbsp canola oil (For seasoning and cooking the chicken.)
• 1 tsp salt (For seasoning the chicken.)
• 0.5 tsp dried thyme (For seasoning the chicken.)
• 0.5 tsp paprika (For seasoning the chicken.)
• 0.5 yellow onion (Finely diced or thinly sliced.)
• 3 cloves garlic (Minced.)
• 1 tsp fresh ginger (Grated or finely minced.)
• 0.25 cup chicken stock (Used to deglaze the pan.)
• 2 tbsp tomato paste
• 1 tsp salt (For the sauce; the transcript describes this as a generous pinch, while the written recipe specifies 1 teaspoon.)
• 0.5 tsp ground turmeric
• 1.5 cups coconut milk (Use full-fat coconut milk for the creamiest sauce.)
• cooked rice (For serving; the source calls this a rice bowl but does not provide a rice quantity or cooking instructions.)

Steps

1. 1

   Cut the chicken breast or boneless thighs into evenly sized bite-size pieces so they cook at the same rate. Prepare the onion, garlic, and ginger before heating the pan.

2. 2

   In a bowl, combine the chicken with the canola oil, 1 teaspoon salt, thyme, and paprika. Toss thoroughly until every piece is lightly coated with the seasoning.

3. 3

   Heat a large skillet over medium-high heat until hot. Add the seasoned chicken in a single layer, working in batches if necessary so the pieces brown rather than steam.

4. 4

   Cook the chicken, turning occasionally, until browned on the outside and cooked through, about 6–10 minutes depending on piece size. The thickest piece should reach 165°F / 74°C internally. Transfer the chicken to a plate; leave the browned bits in the pan.

5. 5

   Add the diced or sliced yellow onion to the same skillet. Cook for about 1 minute, stirring to soften it and loosen some of the browned bits from the pan.

6. 6

   Add the minced garlic and grated or minced ginger. Cook for about 30 seconds, stirring constantly, until fragrant but not browned.

7. 7

   Pour in the chicken stock to deglaze the pan. Scrape the bottom with a wooden spoon to dissolve the browned bits, and let the stock bubble briefly.

8. 8

   Add the tomato paste, the remaining 1 teaspoon salt, and the turmeric. Stir until the tomato paste is distributed through the stock and the sauce turns evenly orange-gold.

9. 9

   Pour in the coconut milk and stir to combine. Bring the mixture to a gentle simmer, then cook uncovered until it begins to thicken, about 5–8 minutes. It should coat the back of a spoon without boiling aggressively.

10. 10

    Return the cooked chicken and any juices from the plate to the skillet. Stir to coat the chicken in the sauce and simmer for 2–3 minutes, until heated through and fully glazed.

11. 11

    Spoon the coconut chicken and sauce over cooked rice and serve hot.

Notes

The written source does not specify a rice quantity or provide rice-cooking instructions. Prepare enough cooked rice separately for serving, typically about 3–4 cups cooked rice for four portions. For food safety, chicken should reach 165°F / 74°C internally.

Nutrition per serving

• main
• dinner
• rice bowl
• chicken
• one-pan
• 30-minute meal
• gluten-free
• dairy-free