Colombian Chicken and Coconut Rice Bowl

Name: Colombian Chicken and Coconut Rice Bowl
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1½-inch pieces, patted dry; 2 tbsp (30 ml) olive oil; 1 medium (150 g) yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; ½ medium (75 g) red bell pepper, diced; 1 tsp (2 g) ground cumin; 1½ cups (300 g) long-grain white rice, rinsed until water runs clear; 1 can (13.5 oz) (400 ml) unsweetened coconut milk; 1¼ cups (300 ml) low-sodium chicken broth; ⅓ cup (50 g) golden raisins; to taste kosher salt; to taste black pepper, freshly ground; 2 whole (300 g) ripe avocado, halved, pitted, sliced; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); 1 whole (50 g) lime, cut into wedges (optional)

From the MyKitchenBank Kitchen

A warm, fragrant one-bowl meal featuring tender chicken simmered with coconut milk and rice, infused with cumin and garlic. Raisins add a subtle sweetness, while fresh avocado provides richness and balance. This is comfort food with a Colombian coastal influence—hearty, aromatic, and naturally complete in a single dish.

Prep: 15 min
Cook: 40 min
Wait: 5 min
Total: 1 hr
Makes: 4 bowls

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Steps

Before you start

Pat chicken dry with paper towels so it browns properly
Measure out your rice and broth before you start cooking
Cut the avocado just before serving to prevent browning

1
Brown the chicken
- Heat olive oil in a large 5-quart pot over medium-high heat until shimmering.
- Add chicken pieces in a single layer and cook for 5–6 minutes without stirring, until golden on the bottom.
- Stir and cook another 3–4 minutes until no longer pink on the surface.
- Season with ½ tsp salt and pepper.
- Transfer chicken to a plate.
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Ready when: Chicken is golden brown on the surface and opaque on the edges
Tip: Don't stir the chicken immediately—let it sit so it develops a golden crust.
2
Sauté aromatics and spices
- Reduce heat to medium.
- Add onion and bell pepper to the pot and cook for 3–4 minutes, stirring occasionally, until softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in cumin and cook for 30 seconds until it blooms.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Blooming the cumin in oil brings out its warm, earthy flavor—don't skip this step.
3
Add rice and liquids
- Stir in the rinsed rice, coating it well with oil.
- Add coconut milk and chicken broth, stirring to combine.
- Return the browned chicken to the pot along with any accumulated juices.
- Stir in raisins.
- Bring to a simmer, then cover with a lid.
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Ready when: Liquid comes to a simmer with small bubbles breaking the surface
Tip: Rinsing the rice removes excess starch and helps it cook evenly without becoming mushy.
4
Simmer covered
- Reduce heat to low and simmer covered for 20–22 minutes.
- Do not stir; this allows the rice to cook evenly and develop a light bottom crust.
- The rice should be tender and the liquid mostly absorbed.
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Ready when: Rice is tender, chicken is cooked through, and most liquid is absorbed (a small amount may remain at the bottom)
Tip: Keep the lid on—lifting it releases steam and prolongs cooking time.
5
Rest and check
- Remove from heat and let sit covered for 5 minutes.
- Remove the lid carefully to avoid steam burns.
- Give it a gentle stir with a fork to fluff the rice and separate the grains.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Rice is fluffy and chicken is easily flaked with a fork
Tip: Resting allows carryover cooking and lets everything settle together—this makes a big difference in texture.
6
Serve and garnish
- Divide the chicken and coconut rice among four bowls.
- Top each with avocado slices, cilantro if using, and a squeeze of lime juice.
- Serve warm with lime wedges on the side.
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Tip: Add avocado just before serving to keep it from browning. The lime brightens all the rich, creamy flavors.

Good to know

Tips

For deeper flavor, use full-fat coconut milk (not light). The richness marries beautifully with the chicken and raisins.
If your pot doesn't have a tight-fitting lid, place foil under the lid to trap steam and prevent any rice from drying out.
Taste the rice at the 20-minute mark; if the bottom is browning but the rice isn't quite tender, turn the heat down to the lowest setting and check again in 1–2 minutes.
This dish is naturally gluten-free and works well for meal prep—though add avocado just before serving each time.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pot over medium-low heat with a splash of water or broth to restore moisture; do not reheat in the microwave, as it can dry out the rice and chicken. Add fresh avocado and cilantro after reheating. Not recommended for freezing, as the rice texture suffers.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Use the same weight, but reduce the cooking time in step 3 by 2–3 minutes, as breasts cook faster than thighs. The dish will be slightly less flavorful but still delicious.
long-grain white rice → jasmine rice or basmati rice. Both work beautifully and will infuse with the coconut flavor just as well. Use the same amounts and cooking time.
golden raisins → diced dried mango or dried pineapple. These add tropical sweetness and a slight tang that suits the coconut milk well. Use the same weight.
fresh cilantro → fresh parsley or a combination of both. If cilantro is unavailable or you dislike it, parsley provides a fresh herbal note without the distinctive flavor.