Coconut Chicken Rice Bowl

This coconut chicken rice bowl combines tender chicken thighs simmered in a rich coconut milk broth served over fluffy jasmine rice. The aromatic blend creates a comforting yet exotic meal that feels like a tropical getaway on your dinner table.

I first created this recipe during a particularly cold winter when I was craving something both comforting and reminiscent of my travels through Southeast Asia. Now it's become our family's go to meal whenever anyone needs a pick me up.

• Boneless skinless chicken thighs provide rich flavor and stay tender even with longer cooking times
• Jasmine rice offers a subtle floral aroma that perfectly complements the coconut sauce
• Full fat coconut milk creates the luxuriously creamy base for the sauce
• Chicken broth adds depth to the coconut sauce without making it too heavy
• Soy sauce brings essential umami and saltiness to balance the sweetness
• Brown sugar enhances the natural sweetness of the coconut milk
• Fresh garlic and ginger form the aromatic foundation of this dish
• Green onions and cilantro add brightness and color as garnish
• Lime wedges provide essential acidity that cuts through the richness

How To Make Coconut Chicken Rice Bowl

Prepare the rice

Rinse jasmine rice thoroughly under cold water until water runs clear. This removes excess starch and prevents clumping. Add to pot with water and cook covered for exactly 15 minutes until tender but still slightly firm. Remove from heat and let stand covered for 5 minutes for perfectly fluffy texture.

Sear the chicken

Season chicken thighs generously with salt and pepper on both sides. Heat oil in a large skillet until shimmering then add chicken smooth side down. Allow to cook undisturbed for 4 5 minutes until deeply golden. This initial browning creates essential flavor compounds that will infuse the entire sauce.

Create the aromatic base

Add minced garlic and freshly grated ginger to the pan with the chicken. Stir constantly for 60 seconds until fragrant but not browned. The heat of the pan will release the essential oils from these aromatics creating the foundation for your sauce.

Simmer in coconut sauce

Pour coconut milk and chicken broth into the pan creating a bubbling bath for the chicken. Add soy sauce and brown sugar then stir to incorporate. Reduce heat to maintain a gentle simmer where small bubbles barely break the surface. Cook for 15 20 minutes until chicken reaches 165°F and sauce slightly thickens.

Assemble the bowls

Slice rested chicken against the grain into bite sized pieces. Portion rice into serving bowls creating a bed for the chicken. Arrange sliced chicken over rice then generously spoon the coconut sauce over everything. Finish with fresh herbs and serve with lime wedges.

The coconut milk is truly the star ingredient here. I discovered that using full fat coconut milk rather than light versions makes an enormous difference in the final flavor. My grandmother taught me to always shake the can vigorously before opening to properly incorporate the cream and liquid for the silkiest texture.

Spice Variations

While this recipe keeps things mild to please most palates you can easily adjust the heat level to your preference. For a gentle warmth add a teaspoon of red pepper flakes to the aromatics. For significant heat incorporate one or two Thai bird chilies with seeds. My personal favorite variation includes a tablespoon of Thai red curry paste stirred in with the coconut milk which adds complexity along with moderate spice.

Make Ahead and Storage

This dish actually improves with time as the flavors meld together making it perfect for meal planning. Cook the entire recipe then store the chicken and sauce separately from the rice in airtight containers in the refrigerator for up to 4 days. When reheating add a splash of water or broth to the sauce as it will thicken considerably when chilled. For longer storage freeze portions for up to 3 months in freezer safe containers with minimal air space to prevent freezer burn.

Veggie Additions

Transform this into a complete one bowl meal by incorporating vegetables directly into the coconut sauce. Add quick cooking vegetables like sliced bell peppers snow peas or baby spinach during the final 5 minutes of simmering. For heartier vegetables like broccoli or cauliflower add them when there are 10 minutes of cooking time remaining. My family particularly loves the addition of sweet potato cubes which I add at the beginning of the simmering process so they become perfectly tender.

Traditional Inspiration

This recipe draws inspiration from several Southeast Asian culinary traditions without strictly adhering to any single one. The combination of coconut milk rice and aromatics appears throughout Thai Malaysian and Indonesian cooking with regional variations. While not authentic to any particular cuisine this simplified version captures the essential flavors that make these traditional dishes so beloved while using ingredients readily available in most grocery stores.

Recipe FAQs

→ Can I use chicken breast instead of thighs?

Yes, boneless skinless chicken breasts can be substituted for thighs. However, be careful not to overcook them as they can dry out more easily. Reduce the simmering time to about 10-15 minutes or until the internal temperature reaches 165°F (74°C).

→ Is there a vegetarian alternative for this dish?

Absolutely! You can replace the chicken with firm tofu, tempeh, or a mix of vegetables like bell peppers, broccoli, and mushrooms. Use vegetable broth instead of chicken broth and adjust the cooking time accordingly.

→ What type of coconut milk works best?

Full-fat coconut milk creates the richest, creamiest sauce. Light coconut milk can be used for a lower-calorie option, but the sauce won't be as thick. Avoid cream of coconut, which contains added sugar and is intended for desserts and cocktails.

→ Can I make this dish ahead of time?

Yes, this dish reheats wonderfully. Store the chicken and coconut sauce separately from the rice in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to thin the sauce.

→ What sides pair well with this dish?

A simple cucumber salad, steamed vegetables, or a side of mango salsa complement the creamy coconut flavors beautifully. For a more substantial meal, serve with roti or naan bread for scooping up the delicious sauce.

→ Can I freeze this dish?

The chicken and coconut sauce freeze well for up to 3 months in an airtight container. The rice is best made fresh, as frozen rice can become mushy when thawed. When ready to serve, thaw overnight in the refrigerator and reheat gently on the stovetop.