If you’re craving a meal that blends comfort, a touch of adventure, and pure weeknight simplicity, let me introduce you to the Creamy Coconut Chicken Rice Bowl. This dreamy one-pan creation is an irresistible medley of tender chicken, silky coconut milk, pillowy jasmine rice, and bright pops of broccoli and cilantro. Every forkful is fragrant and rich, yet never heavy, leaving you warmed and completely satisfied. Whether you’re serving it for a quick family dinner or meal-prepping ahead, this dish is bound to become a new favorite in your rotation.
Ingredients You’ll Need
The magic of the Creamy Coconut Chicken Rice Bowl comes from a handful of easy-to-find ingredients that each add a little something special. From rich coconut milk to zesty ginger, every item plays a starring role in taste, texture, or appearance – making the final dish sing with flavor.
- Chicken Thighs: Juicy and full of flavor, these stay tender after simmering in coconut milk.
- Coconut Oil: Lends a subtle, nutty aroma and enhances the coconut theme.
- Onion: Softens and sweetens the base, giving the whole bowl a gentle, savory warmth.
- Garlic: A must for aromatic depth, it rounds out every bite beautifully.
- Fresh Ginger: Brightens the sauce and balances the richness with a little zing.
- Coconut Milk: The creamy heart of the dish, delivering lush texture and a hint of sweetness.
- Jasmine Rice: Light, fragrant grains that soak up every drop of coconutty goodness.
- Chicken Broth: Boosts savory notes while helping the rice cook up perfectly tender.
- Soy Sauce or Tamari: Adds savory umami and just enough saltiness—use tamari for gluten-free!
- Turmeric: Infuses gorgeous color and a gentle, earthy warmth.
- Salt and Black Pepper: Essential basics to season and balance the dish.
- Steamed Broccoli: A bright, wholesome touch of color and crunch right at the end.
- Fresh Cilantro: Sprinkled on top for a burst of freshness and a lovely herbal note.
- Lime Wedges: For serving, adding a zippy squeeze that makes the flavors pop.
How to Make Creamy Coconut Chicken Rice Bowl
Step 1: Sauté the Aromatics
Start by heating coconut oil in a large skillet or sauté pan over medium heat. Once it’s shimmering, toss in the diced onion, minced garlic, and grated ginger. Sauté these together for about 3 to 4 minutes, stirring frequently—your kitchen will smell absolutely incredible as these aromatics become fragrant and softened.
Step 2: Brown the Chicken
Add the bite-sized pieces of chicken thigh to your skillet. Stir them in, letting them brown evenly on all sides. This step takes around 6 to 8 minutes. You’re looking for a light golden color that seals in all those tasty juices and lays the foundation for the Creamy Coconut Chicken Rice Bowl’s luscious texture.
Step 3: Season and Simmer
Stir in the turmeric, salt, and black pepper. Watch as your dish lights up with vivid golden color! Now, pour in the coconut milk, chicken broth, soy sauce (or tamari), and uncooked jasmine rice. Give everything a gentle stir, bring it all to a soft boil, then immediately lower the heat, cover, and let it simmer for 18 to 20 minutes. The rice will absorb all those dreamy flavors and turn beautifully plump and tender.
Step 4: Add Broccoli and Cilantro
Once the rice is cooked and most of the liquid has been absorbed, gently fold in the steamed broccoli florets and bright, fresh cilantro. This final touch not only adds color but also a burst of freshness that balances the creamy richness perfectly.
Step 5: Serve with Lime Wedges
Spoon generous helpings of your Creamy Coconut Chicken Rice Bowl into bowls and offer lime wedges on the side. A squeeze of lime juice just before eating elevates the entire dish, bringing all the flavors together in harmony. Get ready to dig in!
How to Serve Creamy Coconut Chicken Rice Bowl
Garnishes
Don’t underestimate the power of the garnish! Scatter on some extra fresh cilantro, a pinch of chili flakes for subtle heat, and maybe some thinly sliced green onions. For crunch, toasted coconut flakes or roasted cashews pair brilliantly with the creaminess of the rice bowl.
Side Dishes
This bowl is a true one-pan wonder on its own, but if you’re feeling a little extra, serve it with crisp cucumber salad, quick-pickled carrots and radishes, or some lightly dressed leafy greens. These sides offer fresh contrast and balance to the creamy base of the Creamy Coconut Chicken Rice Bowl.
Creative Ways to Present
For a fun twist, try layering everything in individual glass jars for the perfect grab-and-go lunch, or serve it “family style” in a big shared bowl with garnish trays on the side so everyone can customize. If you’re entertaining, make bite-sized versions in small bowls or cups for an elegant appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Coconut Chicken Rice Bowl keeps surprisingly well! Simply transfer cooled leftovers into airtight containers and stash them in the refrigerator. The flavors meld together even more overnight, making tomorrow’s lunch (or dinner) just as tasty—if not better—than the first round.
Freezing
This dish freezes beautifully and is perfect for meal prep. Spoon individual portions into freezer-safe containers, cool completely, and freeze for up to 2 months. Just be sure to leave a little space at the top for expansion and avoid freezing with the cilantro and lime (add those fresh after reheating).
Reheating
To reheat, simply microwave single servings for a couple of minutes, stirring halfway through to distribute the heat. On the stovetop, warm gently over low heat with a splash of water, chicken broth, or extra coconut milk to loosen up the sauce and bring everything back to creamy perfection.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast works just fine if that’s what you prefer or have on hand. Just be careful not to overcook it, since breast meat can dry out a bit faster than thighs in the simmering liquid.
Is this Creamy Coconut Chicken Rice Bowl gluten-free?
Absolutely! It’s naturally gluten-free as long as you use tamari instead of standard soy sauce. Always double-check your broth and other packaged ingredients if you’re sensitive to gluten.
What if I don’t have jasmine rice?
No worries—basmati or even long-grain white rice make great substitutes. If you’re using brown rice, just adjust the simmering time and add a bit more broth to ensure the rice cooks through.
Can I add more veggies?
Definitely! This recipe is very flexible. Snap peas, bell peppers, spinach, or baby bok choy all make delicious additions—simply add them at the same step as the broccoli to keep things vibrant and crisp.
How spicy is this dish?
It’s mellow in its base form, letting the coconut’s natural sweetness shine. If you want heat, toss in a chopped red chili, a dash of chili flakes, or top each bowl with sriracha to suit your spice level!
Final Thoughts
I can’t wait for you to experience how comforting and flavor-packed this Creamy Coconut Chicken Rice Bowl truly is. It’s the kind of meal that guarantees big smiles, happy bellies, and maybe even some second helpings. Grab your skillet and get ready to make this dish a beloved staple in your kitchen!
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Creamy Coconut Chicken Rice Bowl Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy flavors of this Coconut Chicken Rice Bowl. Tender chicken cooked in coconut milk, flavored with ginger and turmeric, served over jasmine rice with steamed broccoli and cilantro, this Asian-inspired dish is a delightful meal in a bowl.
Ingredients
Chicken:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
Sauce:
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 can (13.5 oz) coconut milk
- 1 1/2 cups chicken broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 cup jasmine rice
- 1 cup steamed broccoli florets
- 1/4 cup chopped fresh cilantro
- lime wedges for serving
Instructions
- Prepare the Chicken: In a large skillet, sauté onion, garlic, and ginger. Add chicken pieces, cook until browned.
- Cook the Dish: Stir in turmeric, salt, pepper, coconut milk, broth, soy sauce, and rice. Simmer until rice is cooked.
- Finish and Serve: Stir in broccoli and cilantro. Serve with lime wedges.
Notes
- For extra flavor, add a chopped red chili or a dash of chili flakes.
- You can substitute jasmine rice with basmati or brown rice (adjust cooking time accordingly).
- This dish can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Bowl
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
