Quick Protein Coconut Chicken Rice Bowl Recipe

Introduction

Discover a comforting, protein-packed meal with this Quick Protein Coconut Chicken Rice Bowl. Tender chicken bathed in a creamy coconut milk sauce with garlic and ginger pairs perfectly with fluffy rice that soaks up every bit of flavor. It’s an ideal weeknight dinner that comes together in one pan with minimal cleanup.

Ingredients

• 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 full-fat coconut milk
• 1.5 tbsp tomato paste
• 0.75 tsp salt
• 1/4 tsp red pepper flakes
• 3 cups cooked rice
• Fresh cilantro, chopped (for garnish)
• Coconut milk (for drizzling)

Instructions

1. Step 1: Cut the chicken into 1-inch pieces and season with 1.25 tsp salt, paprika, and oregano, tossing to coat evenly. While the chicken seasons, finely dice the onion, mince the garlic, and grate the ginger to have everything ready.
2. Step 2: Heat a large skillet over medium-high heat with enough oil to coat the bottom. Sear the seasoned chicken for 3-5 minutes, stirring occasionally, until browned on most sides. The chicken won’t be fully cooked yet but will finish later in the sauce.
3. Step 3: Remove the chicken and set aside. In the same pan, add more oil if needed, then sauté the diced onion, minced garlic, and grated ginger for about 1 minute, stirring constantly until fragrant.
4. Step 4: Pour in the broth and simmer for 1 minute to deglaze the pan. Stir in the tomato paste until well combined, then add the coconut milk, 0.75 tsp salt, and red pepper flakes. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Step 5: Return the chicken to the pan and stir to coat with the sauce. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the chicken is cooked through and tender.
6. Step 6: Divide the cooked rice among bowls. Spoon the chicken and coconut sauce over the rice. Garnish with chopped cilantro and drizzle with extra coconut milk. Serve immediately.

Tips & Variations

• Use boneless, skinless chicken thighs for a juicier result or substitute with chicken breasts, turkey, pork, or firm tofu.
• For a lighter sauce, replace coconut milk with regular milk plus a tablespoon of butter, or use heavy cream for richness without coconut flavor.
• If fresh ginger isn’t available, substitute with 1/4 teaspoon ground ginger.
• Cook rice in coconut milk instead of water for extra flavor, or swap white rice with brown rice, jasmine rice, or cauliflower rice (add cauliflower rice at the end).
• Replace cilantro with fresh parsley or basil if desired.
• Toast spices in the pan briefly before cooking the chicken for a deeper flavor.
• Avoid stirring the chicken too frequently while searing to get a good golden crust.

Storage

Store leftover chicken and rice together in airtight containers in the refrigerator for up to 4 days. Flavors improve as they meld. You can freeze the chicken separately in portioned containers for up to 3 months. Rice doesn’t freeze as well, so prepare fresh rice when reheating. Reheat gently in the microwave or stovetop with a splash of coconut milk or broth to keep moist. Add fresh cilantro after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and proper browning.

What can I serve alongside this coconut chicken rice bowl?

Fresh cucumber slices or a cucumber salad provide a refreshing contrast to the creamy sauce. Steamed broccoli, sautéed spinach, or roasted bell peppers also complement the dish well. For extra texture, sprinkle chopped peanuts or cashews on top.

Quick Protein Coconut Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

This Quick Protein Coconut Chicken Rice Bowl features tender, seasoned chicken pieces simmered in a creamy coconut milk sauce infused with garlic and ginger. Served over fluffy rice that soaks up all the rich tropical flavors, this high-protein, comforting dish comes together in under 30 minutes using simple pantry staples. Perfect for busy weeknights, it provides a one-bowl meal with delicious coconut aroma and satisfying texture.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Fusion (Tropical/Caribbean Inspired)

Ingredients

Scale 1x2x3x

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 full-fat coconut milk
• 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

1. Season the Chicken and Prepare Aromatics: Cut the chicken into 1-inch pieces and generously season with salt, paprika, and oregano, tossing well to coat evenly. Meanwhile, finely dice the onion, mince the garlic, and grate the fresh ginger to have all aromatics ready for cooking.
2. Sear the Chicken to Build Flavor: Heat a large skillet or deep pan over medium-high heat. Add enough oil to coat the bottom. Sear the seasoned chicken pieces for 3-5 minutes, stirring occasionally, until browned on most sides. This browning step adds depth of flavor. The chicken does not need to be fully cooked at this stage.
3. Build the Aromatics Base: Transfer the browned chicken to a plate. In the same pan, add a bit more oil if needed and immediately add the diced onion, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant and aromatic oils are released.
4. Create and Thicken the Sauce Base: Pour in the broth and simmer for 1 minute to deglaze the pan and lift browned bits. Stir in tomato paste to coat aromatics, then add the coconut milk, remaining salt, and red pepper flakes. Simmer the sauce for 2-3 minutes while stirring occasionally until it thickens slightly and flavors meld.
5. Finish Cooking the Chicken in the Sauce: Return the browned chicken to the pan with the coconut sauce and stir to coat evenly. Reduce heat to medium and simmer gently for 3-4 minutes, stirring occasionally, until the chicken is fully cooked and tender.
6. Assemble and Garnish the Bowls: Divide the cooked rice among serving bowls as a base. Spoon the chicken and coconut sauce generously over the rice. Garnish with freshly chopped cilantro and drizzle a little extra coconut milk on top for added creaminess and visual appeal. Serve immediately while warm.

Notes

• Use boneless, skinless chicken thighs for juicier, more tender meat; chicken breasts work as well but watch not to overcook.
• Frozen chicken must be fully thawed before cooking for even results.
• Substitute chicken with turkey, pork, or firm tofu (adjust cooking time accordingly).
• If coconut milk is unavailable, heavy cream or half-and-half can substitute, though coconut flavor will lessen.
• Ground ginger (1/4 tsp) can replace fresh ginger if needed, with a milder flavor.
• Use chicken or vegetable broth, or water if needed.
• White, jasmine, brown, or cauliflower rice can be used, keeping in mind their different cooking times.
• Fresh herbs like parsley or basil may replace cilantro if desired.
• Toast spices briefly in the pan for deeper flavor before cooking chicken.
• Browning chicken well is crucial for maximum flavor.
• Allow sauce to thicken before adding chicken back to avoid watery texture.
• Serve with fresh cucumber slices, lime wedges, steamed greens, or roasted bell peppers for balance.
• 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 added coconut milk or broth to keep moist.

Keywords: coconut chicken, chicken rice bowl, quick dinner, weeknight meal, high protein, creamy coconut sauce, coconut milk recipe