Creamy Chicken Bowl (Print Version)

# Ingredients:

01 - 1 teaspoon dried oregano or other herbs.
02 - 1 teaspoon kosher salt.
03 - 1/2 onion, finely chopped.
04 - 3 cloves garlic, minced.
05 - 1 tablespoon tomato paste.
06 - 1 1/2 lbs of cubed chicken breast.
07 - 1 teaspoon smoked paprika.
08 - 1/2 teaspoon kosher salt.
09 - 1 teaspoon freshly grated ginger (optional: use 1 tablespoon for more kick).
10 - 1/4 cup chicken stock.
11 - 1 1/4 cup canned coconut milk (light).
12 - Fresh cilantro leaves.
13 - 3 cups steamed basmati or jasmine rice.
14 - Extra coconut milk (optional, for topping).

# Instructions:

01 - Toss the chicken pieces with the kosher salt, paprika, and dried herbs until evenly coated.
02 - Spray a large skillet with oil and heat it over high heat. Add chicken in one layer and sear for 3-5 minutes until browned.
03 - Take the chicken out of the pan. Turn the heat to medium, spray more oil, and add the onion, garlic, and ginger. Sauté for about 1 minute.
04 - Add chicken broth to the skillet. Let it simmer for 1 minute while stirring to scrape up any browned bits.
05 - Mix in the coconut milk, tomato paste, and 1/2 teaspoon salt. Cook until the sauce gets a little thicker.
06 - Put the chicken, including any juices, back into the sauce. Let it cook over medium heat for 3-4 minutes, stirring to coat the chicken well.
07 - Spoon the chicken and sauce over the rice. Top it with fresh cilantro and, if you like, some extra coconut milk.

# Notes:

01 - This creamy chicken dish combines tender meat with a rich coconut sauce and mild spices.
02 - Great for a cozy meal, it's perfect with hot jasmine or basmati rice and a sprinkle of cilantro.
03 - Drizzle on extra coconut milk for an extra-rich finish. It’s a flexible dish for all coconut lovers!

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