Coconut Chicken Rice Bowl (Print Version)

# Ingredients:

01 - 1 1/2 lbs diced chicken breast
02 - 1 teaspoon kosher salt
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon dried oregano or dried herbs

→ Sauce ingredients

05 - 1/2 onion, minced
06 - 3 cloves garlic, minced
07 - 1 teaspoon fresh grated ginger (adjust to taste, up to 1 tablespoon)
08 - 1/4 cup chicken broth
09 - 1 1/4 cup canned light coconut milk
10 - 1 tablespoon tomato paste
11 - 1/2 teaspoon kosher salt

→ For the bowls

12 - Fresh cilantro, chopped (for garnish)
13 - 3 cups cooked jasmine or basmati rice
14 - Extra coconut milk (optional, for topping)

# Instructions:

01 - Season the chicken with salt, smoked paprika, and dried herbs.
02 - Heat a large skillet over high heat, spray with oil, and brown the chicken evenly for 3-5 minutes.
03 - Remove chicken, reduce heat and spray skillet with more oil. Cook the onion, garlic, and ginger for 1 minute.
04 - Add the chicken broth to deglaze the pan, simmer for about 1 minute.
05 - Stir in the tomato paste, coconut milk, and 1/2 teaspoon salt. Bring to a simmer to thicken.
06 - Add the chicken back into the pan with any juices. Cook over medium heat for 3-4 minutes.
07 - Serve the chicken and sauce over cooked jasmine or basmati rice. Garnish with fresh cilantro and an optional drizzle of coconut milk.

# Notes:

01 - Swap chicken breasts for thighs if preferred.
02 - Add red curry paste for a coconut curry variation.
03 - Replace chicken broth with vegetable broth for a vegetarian version.
04 - Try serving over quinoa or brown rice instead of jasmine or basmati.
05 - Skip cilantro if desired, or replace with scallions.

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