Coconut Chicken Rice Bowl (Print Version)

# Ingredients:

→ Chicken

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

→ Sauce

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

→ Bowls

12 - Fresh cilantro
13 - 3 cups cooked jasmine rice
14 - More coconut milk, optional for topping

# Instructions:

01 - Season the chicken with kosher salt, smoked paprika, and dried oregano.
02 - Heat a large skillet over high heat, spray with oil, and brown the chicken in an even layer for 3-5 minutes.
03 - Remove the chicken, reduce heat, and spray the skillet with more oil. Add onion, garlic, and ginger, cooking for 1 minute.
04 - Add the chicken broth to the skillet to deglaze the pan and simmer for about 1 minute.
05 - Add tomato paste, coconut milk, and kosher salt to the skillet. Bring the mixture to a simmer and let it thicken for a few minutes.
06 - Return the chicken to the skillet along with any juices, and cook over medium heat for 3-4 minutes.
07 - Serve the chicken and sauce over jasmine rice, garnish with fresh cilantro, and drizzle with additional coconut milk if desired.

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