¿Buscas una comida rápida, fácil y rica en proteínas que se adapte a tus necesidades sin gluten ni lácteos? ¡No busques más! Nuestros tazones de arroz con pollo y coco son la solución perfecta para una cena o preparación de comidas satisfactoria.

Con una mezcla de pollo jugoso, leche de coco fragante y especias aromáticas, este plato seguramente se convertirá en un elemento básico en su cocina.
¿Por qué tazones de arroz con pollo y coco?
Este plato combina los ricos sabores de la leche de coco con la tierna carne de pollo, lo que lo hace delicioso y nutritivo. Con 40 gramos de proteína por porción, es una excelente opción para quienes buscan aumentar su ingesta de proteínas. Además, es bajo en calorías, carbohidratos y grasas, lo que lo convierte en una opción de comida equilibrada.
Curso: Cena/Plato principal/Preparación de comidas
Ya sea que estés preparando la cena para la familia o planeando tus comidas para la semana, estos tazones de arroz con pollo y coco son versátiles y prácticos. Con un tiempo de preparación total de solo 30 minutos, puedes preparar una comida completa sin pasar horas en la cocina.
Tamaño de la porción y rendimiento
La receta rinde cuatro porciones, cada una de una taza de pollo y tres cuartos de taza de arroz. Este tamaño de porción garantiza una comida abundante que te dejará saciado y satisfecho.
Ingredientes
Para el pollo:
- 1 1/2 libras de pechuga de pollo cortada en cubitos
- 1 cucharadita de sal kosher
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
For the Sauce:
- 1/2 onion, minced
- 3 cloves of garlic
- 1 teaspoon fresh grated ginger (adjust to taste)
- 1/4 cup chicken broth
- 1 1/4 cup canned light coconut milk
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
For the Bowls:
- Fresh cilantro for garnish
- 3 cups cooked jasmine rice or basmati
- Additional coconut milk (optional)
Instructions
- Season the Chicken: Begin by seasoning your diced chicken breast with kosher salt, smoked paprika, and dried herbs. This step ensures the chicken is flavorful from the start.
- Cook the Chicken: Preheat a large skillet over high heat and spray with oil. Brown the chicken in an even layer for about 3-5 minutes. Once browned, remove the chicken from the skillet.
- Prepare the Sauce: Reduce the heat and spray the skillet with more oil. Add the minced onion, garlic, and ginger. Cook for about one minute before adding the chicken broth to deglaze the pan.
- Simmer the Sauce: Let the mixture simmer for approximately one minute. Then, add tomato paste, coconut milk, and kosher salt. Allow the sauce to thicken by simmering for a few minutes.
- Combine and Cook: Return the browned chicken to the skillet along with any accumulated juices. Cook everything together on medium heat for another 3 to 4 minutes.
- Serve: Serve the coconut chicken over cooked jasmine or basmati rice. Garnish with fresh cilantro and drizzle with additional coconut milk if desired.
Variations
Feel free to customize this recipe to suit your taste preferences or dietary needs:
- Chicken: Swap chicken breasts with thighs for a richer flavor.
- Protein Alternatives: Try tofu or shrimp instead of chicken, adjusting cooking times as necessary.
- Vegetarian Option: Omit the chicken and replace chicken broth with vegetable broth. Add tofu and veggies like broccoli, bell pepper, and snap peas.
- Curry Flavor: Add red curry paste for a coconut curry twist.
- Herbs: If you’re not a fan of cilantro, skip it or use scallions instead.
- Grains: Serve over quinoa or brown rice for a different texture.
Nutrition Information
Each serving provides:
- Calories: 429 kcal
- Carbohydrates: 40 g
- Protein: 40 g
- Fat: 10 g
- Saturated Fat: 5 g
- Cholesterol: 124 mg
- Sodium: 562 mg
- Fiber: 1.5 g
- Sugar: 4 g
Final Thoughts
These Coconut Chicken Rice Bowls are not only delicious but also packed with nutrients that support a healthy lifestyle. Whether you’re cooking for yourself or your family, this recipe is sure to please everyone at the table. Don’t forget to leave a rating and comment to let us know how much you enjoyed this dish!
Thank you for supporting our blog by trying out our recipes. Your feedback helps us continue providing free, high-quality culinary creations for all to enjoy. Happy cooking!
Print
Coconut Chicken Rice Bowl
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Dish, Meal Prep
- Method: Sautéing
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
Quick and easy high-protein Coconut Chicken Rice Bowls are perfect for my gluten-free, dairy-free friends!
Ingredients
- 1 1/2 lbs diced chicken breast
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano or dried herbs
Sauce ingredients
- 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
For the bowls:
- Fresh cilantro
- 3 cups cooked jasmine rice or basmati
- More coconut milk, optional for topping
Instructions
Season the chicken with salt, paprika and dried herbs.
Preheat a large skillet over high and spray with oil then brown the chicken in an even layer, 3-5 minutes.
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.
Simmer about 1 minute then add in the tomato paste, coconut milk, and 1/2 teaspoon salt.
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.
Serve over jasmine rice and garnish with cilantro and drizzle with more coconut milk, if desired.
Notes
Variations:
Chicken: Swap chicken breasts with thighs.
Protein: Try with tofu or shrimp, adjusting cooking time as needed.
Vegetarian Coconut Rice Bowls: Omit the chicken, replace the chicken broth with vegetable broth, and add some tofu, and veggies like broccoli, bell pepper, and snap peas.
Curry: Add red curry paste for a coconut curry.
Don’t like cilantro? Skip it or swap it with scallions.
Grains: Serve the coconut chicken over another type of grain, like quinoa or brown rice.
Nutrition
- Serving Size: 1 cup chicken, 3/4 cup rice
- Calories: 429
- Sugar: 4g
- Sodium: 562mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 40g
- Cholesterol: 124mg
Leave a Comment