Introduction

This Quick Protein Coconut Chicken Rice Bowl features tender, seasoned chicken pieces simmered in a creamy coconut milk sauce with garlic and ginger. Served over fluffy rice, it’s a comforting, protein-packed meal perfect for busy weeknights or meal prep.

Quick Protein Coconut Chicken Rice Bowl Recipe - Recipe Image

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

Step 1: Cut the chicken into 1-inch pieces and season generously with 1.25 tsp salt, paprika, and oregano. Toss well to coat evenly. Finely dice the onion, mince the garlic, and grate the ginger so everything is ready to go.
Step 2: Heat a large skillet over medium-high heat and add oil to coat the bottom. Sear the seasoned chicken for 3-5 minutes, stirring occasionally, until the pieces are browned on most sides. Don’t worry if chicken isn’t fully cooked yet.
Step 3: Transfer the chicken to a plate. In the same pan, add a little more oil if needed, then add the diced onion, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant and slightly softened.
Step 4: Pour in the broth and simmer for 1 minute to deglaze the pan, scraping up browned bits. Stir in the tomato paste, coating the aromatics, 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.
Step 5: Return the browned chicken to the pan and stir to coat in the sauce. Reduce heat to medium and simmer for 3-4 minutes until the chicken is cooked through and tender.
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 while warm.

Tips & Variations

Use boneless, skinless chicken thighs for juicier meat; chicken breasts work well too but watch for dryness.
Swap coconut milk with heavy cream or half-and-half if needed—though flavor will differ.
If fresh ginger isn’t available, substitute 1/4 teaspoon ground ginger.
Use chicken or vegetable broth, or even water, since the sauce is richly flavored.
Try brown rice, jasmine rice, or cauliflower rice as alternatives; adjust cooking times accordingly.
For extra crunch, top with chopped peanuts or cashews and a squeeze of fresh lime juice.

Storage

Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors improve when left to meld. Freeze the chicken and sauce separately for up to 3 months; rice tends to become mushy when frozen, so it’s best cooked fresh when reheating. Reheat in the microwave or on the stovetop with a splash of coconut milk or broth to keep it moist. Garnish with fresh cilantro after warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure it is fully thawed before cooking so the chicken cooks evenly and safely.

What can I serve alongside the coconut chicken rice bowl?

A fresh cucumber salad, steamed broccoli, sautéed spinach, or roasted bell peppers complement the creamy dish well and add balance and color.

Quick Protein Coconut Chicken Rice Bowl Recipe

Print Recipe

★★★★★

4.8 from 61 reviews

This Quick Protein Coconut Chicken Rice Bowl is a flavorful, one-pan meal featuring tender chicken pieces simmered in a creamy coconut milk sauce with garlic and ginger, served over fluffy rice. Perfect for busy weeknights, it balances rich coconut flavor with simple pantry spices and packs a protein punch while remaining quick and easy to prepare. With leftovers that taste even better the next day, this dish is a satisfying and comforting bowl full of tropical, aromatic goodness.

Author: Daniel
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Fusion (Tropical/Caribbean-inspired)

Ingredients

Scale

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

Season the Chicken and Prepare Aromatics: Cut the chicken into 1-inch pieces and season generously with 1.25 tsp salt, paprika, and oregano, tossing well to coat evenly. Finely dice the onion, mince the garlic cloves, and grate the fresh ginger to have everything ready for cooking.
Sear the Chicken to Build Flavor: Heat a large skillet or deep pan over medium-high heat and add enough oil to coat the bottom. Add the seasoned chicken and sear for 3-5 minutes, stirring occasionally, until browned on most sides. This browning enhances flavor through the Maillard reaction. The chicken does not need to be fully cooked at this stage.
Build the Aromatics Base: Transfer the seared chicken to a plate. In the same pan, add a bit more oil if necessary and immediately add the diced onion, minced garlic, and grated ginger. Sauté for about 1 minute, stirring constantly, until fragrant and softened slightly to release aromatic oils into the pan.
Create and Thicken the Sauce Base: Pour in 1/4 cup broth and let it simmer for 1 minute to deglaze the pan, lifting the flavorful browned bits. Stir in 1.5 tbsp tomato paste, coating the aromatics well. Then add 1.5 cups coconut milk, 0.75 tsp salt, and 1/4 tsp red pepper flakes. Simmer the sauce gently for 2-3 minutes, stirring occasionally, until it thickens slightly and flavors meld.
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 for 3-4 minutes, stirring occasionally, until the chicken is cooked through, tender, and infused with the creamy sauce.
Assemble and Garnish the Bowls: Divide 3 cups cooked rice among serving bowls as the base. Spoon the chicken and coconut sauce generously over the rice, ensuring plenty of sauce in each bowl. Garnish with freshly chopped cilantro and drizzle extra coconut milk on top for added richness. Serve immediately while warm and creamy.

Notes

For juicier chicken, opt for boneless, skinless chicken thighs; chicken breasts work but watch to avoid drying out.
The sauce thickens better if you let the coconut milk simmer and reduce before adding the chicken back.
Toast spices briefly in the pan to enhance aroma before adding chicken and liquids.
Cooking rice in coconut milk instead of water enriches the flavor and ties the dish together.
To add veggies, serve with cucumber slices, steamed broccoli, sautéed spinach, or roasted bell peppers.
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 a splash of coconut milk or broth to keep moist and fresh-tasting.
Substitute tofu, turkey, or pork for chicken with adjusted cooking times for variation.

Keywords: coconut chicken rice bowl, quick chicken recipe, coconut milk sauce, high protein dinner, easy weeknight meal, one pan chicken dinner, tropical chicken dish, creamy coconut chicken