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Chicken and Rice with Coconut Milk and Pistachios

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 4 boneless, skinless chicken breasts
  • ½ cup all-purpose flour
  • 3 tablespoons vegetable oil
  • 1 medium onion, minced
  • 1 ½ teaspoon garam masala, an Indian spice blend found in most supermarkets
  • 1 ½ cups long-grain white rice
  • 3 medium garlic cloves, minced
  • 2 ¾ cups low-sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 1 cup frozen peas
  • ½ cup chopped pistachios, lightly toasted
  • ¼ cup minced fresh cilantro leaves

Instructions 

  • Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish and pat the chicken breasts dry with a paper towel, then season with salt and pepper. Dredge each chicken breast in the flour, shaking off excess.
  • Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat until the oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
  • Add the remaining 1 tablespoon oil to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
  • Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.
  • Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skllet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
  • Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.

Notes

Chicken: be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.