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Tropical Coconut Chicken Rice Bowl Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 46 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tropical, Fusion

Description

This Coconut Chicken Rice Bowl is a vibrant and quick tropical meal that combines tender chicken simmered in creamy coconut milk with fragrant jasmine rice, fresh pineapple, and mango for a delightful balance of sweet and savory flavors. Perfect for a weeknight dinner or casual gathering, this recipe brings a taste of the tropics to your table in just 45 minutes.

Ingredients

For the Chicken and Sauce

  • 1-1.5 lbs Boneless, Skinless Chicken, diced into 1-inch pieces
  • 1 can Full-Fat Coconut Milk
  • 2 tbsp Freshly minced ginger
  • 2 tbsp Minced garlic
  • 1 Red Bell Pepper, diced
  • 1 cup Crushed Pineapple (canned, undrained or fresh diced)
  • 2 tbsp Soy sauce (low-sodium)
  • 1 tbsp Brown sugar or honey
  • 1 tsp Red pepper flakes (optional)
  • 1 tbsp Cooking oil (neutral like avocado or canola)
  • 1 tbsp Fresh lime juice

For the Rice

  • 1 cup Jasmine Rice
  • 1.5 cups Water

For Garnish and Serving

  • 1 Fresh Mango, diced
  • Fresh Cilantro (for garnish)
  • Lime Wedges (for serving)

Instructions

  1. Cook the jasmine rice: Rinse 1 cup jasmine rice under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups water in a saucepan. Bring it to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed and rice is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork before serving.
  2. Prepare ingredients: While the rice cooks, dice the chicken into 1-inch pieces. Mince the garlic and ginger finely. Dice the red bell pepper. Chop the fresh mango and cilantro for garnishing. Slice lime wedges for serving.
  3. Sauté aromatics: Heat 1 tablespoon of neutral cooking oil in a large skillet over medium-high heat. Add the minced garlic and ginger and sauté for 30 to 60 seconds until fragrant but not browned.
  4. Cook chicken and bell pepper: Add the diced chicken to the skillet and cook for 4 to 6 minutes until it is mostly cooked through and starting to turn golden. Stir in the diced red bell pepper and continue cooking for 2 to 3 minutes until it slightly softens.
  5. Add coconut milk and seasonings: Pour in the full-fat coconut milk followed by the crushed pineapple with juice, low-sodium soy sauce, brown sugar or honey, and optional red pepper flakes. Stir well to combine all ingredients evenly.
  6. Simmer the mixture: Bring the mixture to a gentle simmer. Reduce the heat to medium-low and let it simmer for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly and the chicken is fully cooked.
  7. Finish with lime juice: Remove the skillet from heat and stir in the fresh lime juice. Taste the sauce and adjust seasoning if needed by adding more soy sauce, sweetener, or lime juice according to preference.
  8. Assemble the bowls: Divide the fluffy jasmine rice evenly among four serving bowls. Spoon the coconut chicken mixture generously over the rice. Top with fresh diced mango, cilantro leaves, and serve with lime wedges on the side for squeezing.
  9. Serve immediately: Enjoy this tropical Coconut Chicken Rice Bowl hot for a fresh, satisfying, and flavorful meal.

Notes

  • Using low-sodium soy sauce allows you to better control the saltiness of the dish.
  • You can substitute brown sugar with honey for a natural sweetener.
  • If you prefer more heat, increase red pepper flakes or add a dash of cayenne pepper.
  • Fresh pineapple can be used instead of canned for a fresher taste and texture.
  • Jasmine rice imparts a floral aroma that pairs wonderfully with coconut milk, but basmati rice can be used as an alternative.
  • Make sure not to overcook the chicken to keep it tender and juicy.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/tropical-coconut-chicken-rice-bowl-recipe/