BEST COCONUT CHICKEN RICE BOWL

Craving a tropical escape in a bowl? Imagine tender chicken simmered in creamy coconut milk, served over fluffy rice, and bursting with fresh flavors. This Coconut Chicken Rice Bowl is your ticket to a delicious, satisfying, and surprisingly easy meal that will brighten up any day. You absolutely got this!

Ingredients

For the Coconut Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp curry powder
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

For the Rice:

• 1 cup long-grain rice
• 2 cups water or chicken broth
• 1/2 tsp salt

Toppings (optional but HIGHLY recommended):

• Fresh cilantro, chopped
• Toasted coconut flakes
• Lime wedges
• Chopped green onions
• Sriracha or chili garlic sauce

Let’s Gather Our Tools

Before we dive into the cooking process, let’s make sure you have everything you need. Having your tools ready will make the whole process smoother and more enjoyable.

• Large skillet or wok
• Medium saucepan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Mixing bowl

Step-by-Step Instructions

Cooking the Rice:

1. Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
2. Combine Ingredients: In a medium saucepan, combine the rinsed rice, water or chicken broth, and salt.
3. Bring to a Boil: Bring the mixture to a boil over high heat.
4. Simmer: Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. Fluff and Rest: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. Then, fluff the rice with a fork.

Making the Coconut Chicken:

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels and season with salt and pepper.
2. Sear the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Don’t overcrowd the pan; cook in batches if necessary. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Add Bell Pepper: Add the chopped red bell pepper and cook until slightly softened, about 3-5 minutes.
5. Simmer in Coconut Milk: Pour in the coconut milk, soy sauce, lime juice, curry powder, and red pepper flakes (if using). Stir to combine and bring to a simmer.
6. Return Chicken to Skillet: Return the browned chicken to the skillet and stir to coat with the coconut milk sauce.
7. Simmer Until Cooked Through: Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

Assembling Your Coconut Chicken Rice Bowl:

1. Portion the Rice: Divide the cooked rice among bowls.
2. Top with Chicken: Spoon the coconut chicken over the rice.
3. Add Toppings: Garnish with fresh cilantro, toasted coconut flakes, lime wedges, and chopped green onions. Add a drizzle of sriracha or chili garlic sauce for extra heat, if desired.
4. Serve Immediately: Enjoy your delicious Coconut Chicken Rice Bowl immediately!

Tips and Tricks for Coconut Chicken Perfection

• Chicken Thighs vs. Chicken Breast: I personally prefer chicken thighs for this recipe because they stay more tender and juicy during the cooking process. However, you can absolutely use chicken breast if you prefer. Just be careful not to overcook it.
• Coconut Milk: Full-fat coconut milk is essential for achieving that creamy, rich flavor. Lite coconut milk will work in a pinch, but the sauce won’t be as thick or flavorful.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, you can omit them altogether.
• Make it Ahead: The coconut chicken can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.
• Rice Variations: Feel free to experiment with different types of rice, such as brown rice or jasmine rice.

Variations to Spice Things Up

• Add Vegetables: Toss in some broccoli florets, snow peas, or spinach for extra nutrients.
• Make it Sweeter: Add a touch of honey or maple syrup to the coconut milk sauce for a sweeter flavor.
• Go Spicy: Kick up the heat by adding a chopped jalapeño or a dash of cayenne pepper.
• Tropical Twist: Add pineapple chunks for a sweet and tangy flavor.

Serving Suggestions

This Coconut Chicken Rice Bowl is a complete meal on its own, but here are a few ideas to round out your meal:

• Side Salad: Serve with a simple green salad with a light vinaigrette.
• Spring Rolls: Pair it with fresh spring rolls for a light and refreshing appetizer.
• Edamame: Offer a bowl of steamed edamame as a healthy side dish.

Why You’ll LOVE This Recipe

Seriously, I can’t get enough of this Coconut Chicken Rice Bowl, and I know you’ll feel the same. It’s:

• Easy to Make: Minimal prep and simple steps make this a weeknight winner.
• Flavorful: The combination of coconut milk, curry powder, and fresh toppings is irresistible.
• Customizable: Easily adapt the recipe to your liking with different vegetables, spices, and toppings.
• Satisfying: This bowl is packed with protein, carbs, and healthy fats to keep you full and satisfied.

Explore More Delicious Bowl Recipes

If you’re a fan of rice bowls like this Coconut Chicken Rice Bowl, you might also enjoy these other tasty recipes:

• Try this Bbq Chicken Sweet Potato Bowl for a smoky and sweet combination.
• Craving something tropical? Check out this Pineapple Chicken Rice recipe.
• For an even easier meal, bake it all together with this Pineapple Chicken Rice Bake.
• If you love coconut chicken, then the Coconut Chicken And Rice is a must-try!
• For a fun twist, make this Taco Rice Bowl.
• Or how about Chicken Enchilada Bowls for a Mexican-inspired delight?

Storing Leftovers

Got leftovers? Lucky you! Store the coconut chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. Add fresh toppings before serving.

With its vibrant flavors and simple preparation, this Coconut Chicken Rice Bowl is sure to become a new favorite in your kitchen. It’s the perfect balance of creamy, savory, and satisfying. So, gather your ingredients, follow the steps, and get ready to enjoy a truly amazing meal!

Best Coconut Chicken Rice Bowl

Alice Yowell

Escape to a tropical paradise with this creamy and flavorful Coconut Chicken Rice Bowl. Tender chicken simmers in coconut milk, served over fluffy rice, and topped with fresh cilantro, coconut flakes, and lime. This easy and satisfying meal is perfect for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Asian

Servings 4

Calories 600 kcal

Equipment

• Large Skillet or Wok
• Medium saucepan
• Cutting board
• sharp knife
• Measuring cups
• Measuring spoons
• Mixing bowl
• Fork
• Paper towels

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, chopped
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp curry powder
• ½ tsp red pepper flakes optional
• Salt to taste
• Pepper to taste
• 1 cup long-grain rice
• 2 cups water or chicken broth
• ½ tsp salt
• Fresh cilantro, chopped
• Toasted coconut flakes
• Lime wedges
• Chopped green onions
• Sriracha or chili garlic sauce

Instructions

 

• Rinse the rice under cold water until the water runs clear.
• In a medium saucepan, combine the rinsed rice, water or chicken broth, and salt.
• Bring the mixture to a boil over high heat.
• Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
• Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes.
• Fluff the rice with a fork.
• Pat the chicken pieces dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large skillet or wok over medium-high heat.
• Add the chicken and cook until browned on all sides, about 5-7 minutes. Don’t overcrowd the pan; cook in batches if necessary.
• Remove the chicken from the skillet and set aside.
• Add the chopped onion to the skillet and cook until softened, about 3-5 minutes.
• Add the minced garlic and grated ginger and cook for another minute until fragrant.
• Add the chopped red bell pepper and cook until slightly softened, about 3-5 minutes.
• Pour in the coconut milk, soy sauce, lime juice, curry powder, and red pepper flakes (if using). Stir to combine and bring to a simmer.
• Return the browned chicken to the skillet and stir to coat with the coconut milk sauce.
• Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
• Divide the cooked rice among bowls.
• Spoon the coconut chicken over the rice.
• Garnish with fresh cilantro, toasted coconut flakes, lime wedges, and chopped green onions.
• Add a drizzle of sriracha or chili garlic sauce for extra heat, if desired.
• Serve immediately.

Notes

Chicken thighs are recommended for juiciness, but chicken breast can be substituted. Full-fat coconut milk provides the best flavor and thickness. Adjust the amount of red pepper flakes to control the spice level. The coconut chicken can be made ahead and stored in the refrigerator for up to 3 days. Experiment with different types of rice or add vegetables like broccoli or spinach. Store leftovers separately in airtight containers in the refrigerator for up to 3 days.