Name: Coconut Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 lbs diced chicken breast; 1 teaspoon kosher salt; 1 teaspoon smoked paprika; 1 teaspoon dried oregano or dried herbs; 1/2 onion (minced); 3 cloves of garlic; 1 teaspoon fresh grated ginger (or more if you like it extra gingery (I added 1 tablespoon)); 1/4 cup chicken broth; 1 1/4 cup canned light coconut milk (from 1 can); 1 tbsp of tomato paste; 1/2 teaspoon kosher salt; fresh cilantro; 3 cups cooked jasmine rice or basmati; more coconut milk (optional for topping)

1

Season the chicken with salt, paprika and dried herbs.

2

Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.

3

Once browned, remove the chicken, reduce heat and spray with more oil. Add the onion, garlic, ginger, and cook 1 minute, then add the broth to deglaze the pan.

4

Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.

5

Bring the sauce to a simmer for a few minutes to thicken, add the chicken back along with any juices and cook on medium heat 3 to 4 minutes.

6

Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.