Coconut Chicken and Rice
This creamy, cozy coconut chicken and rice dish is a one-pan family favorite. Bursting with flavor from garlic, ginger, and coconut milk, this easy dinner is perfect for busy weeknights!
Equipment
- Large Skillet or Pan
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1.5 lbs chicken breast diced
- kosher salt to taste
- smoked paprika to taste
- dried oregano or herbs to taste
Sauce Ingredients
- 0.5 onion minced
- 3 cloves garlic minced
- 1 tsp fresh grated ginger or more to taste
- 0.25 cup chicken broth
- 1.25 cups light coconut milk
- 1 tbsp tomato paste
Optional & Serving
- 3 cups cooked jasmine or basmati rice
- fresh cilantro for garnish
- extra coconut milk optional, for drizzling
Instructions
- Season the chicken with salt, paprika, and oregano. Set aside while you prep the sauce.
- Sauté the onion in oil over medium heat until soft.
- Add garlic and ginger, cook for 30 seconds until fragrant.
- Stir in tomato paste, then add chicken broth and coconut milk. Simmer gently.
- Add chicken to the pan, cover and cook until done, about 15–20 minutes.
- Serve over rice and garnish with fresh cilantro. Add extra coconut milk if desired.
Notes
Make it your own by adding veggies like spinach or bell peppers, or swapping in tofu or shrimp for the chicken.
