Coconut Chicken Rice Bowl

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

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.