Print

Coconut Chicken and Spinach Rice Bowl Recipe to Enjoy

Print Recipe

This Coconut Chicken and Spinach Rice Bowl is a delightful dish that combines tender chicken in a creamy coconut sauce with fresh spinach and fragrant rice. It’s a quick and easy meal that transports you to tropical paradise with every bite.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 tablespoon coconut oil (or vegetable oil)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder (adjust to taste)
  • 1 can (13.5 oz or 400ml) coconut milk
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • 1 cup jasmine rice (or basmati rice), rinsed
  • 2 cups vegetable broth (or water)
  • 2 cups fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • Optional: Sliced green onions (for garnish)
  • Lime wedges
  • Additional fresh cilantro (for garnish)

Instructions

  1. Begin with preparing the rice. Rinse 1 cup of jasmine or basmati rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. (about 5 minutes)
  2. Add the washed rice along with 2 cups of vegetable broth or water to a pot. Add a pinch of salt. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 15 minutes until cooked and the liquid is absorbed. (about 20 minutes total)
  3. While the rice is cooking, heat 1 tablespoon of coconut oil in a large pan over medium heat. Add 1 finely chopped onion and sauté for about 3-4 minutes until soft and translucent.
  4. Add 2 minced garlic cloves and 1 tablespoon of freshly grated ginger to the pan. Sauté for 1-2 minutes until the aromas are released. Be careful not to burn the garlic, as it will become bitter.
  5. Add the spices: 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon chili powder. Stir everything well and let the spices toast for about 1 minute to release their flavors.
  6. Now add the chicken: Place 450g of cut chicken thighs (or breasts) into the pan. Sauté for about 5-7 minutes until golden brown and cooked through. Stir regularly to prevent burning.
  7. Pour in 1 can (400ml) of coconut milk into the pan and bring the mixture to a boil. Reduce the heat and let the chicken simmer in the coconut milk for another 5 minutes to allow the flavors to meld.
  8. Season the dish with salt, pepper, and the juice of 1 lime. Stir everything well and let it sit on low heat for a few minutes.
  9. For the spinach rice: After 15 minutes, the rice is ready. Add 2 cups of fresh chopped spinach, 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, and salt and pepper to taste. Stir everything well and let it sit on low heat for 2-3 minutes until the spinach wilts.
  10. Serve the Coconut Chicken and Spinach Rice Bowl by first placing a portion of spinach rice in a bowl, then layering the coconut chicken on top. Garnish the dish with fresh cilantro and lime wedges. Optionally, you can also add sliced green onions. Enjoy!

Nutrition

Keywords: Be careful not to overcook the chicken, as it can become dry. Use a meat thermometer to ensure the internal temperature reaches 75 °C. You can adjust the ratio of coconut milk and chicken depending on how creamy you like your dish.

Find it online: https://chefwatermelon.com/kokosnuss-huhnchen-mit-spinat-reis-bowl-rezept-lecker-geniesen/