Skillet Chicken and Rice with Coconut Milk and Pistachios

Name: Skillet Chicken and Rice with Coconut Milk and Pistachios
Yield: Serves 4
Ingredients: 4 (5- to 6-ounce), boneless, skinless chicken breasts, tenderloins removed (see illustration below) and breasts trimmed of any white or yellow fat; 1/2 cup, unbleached all-purpose flour; , Salt and ground black pepper; 3 tablespoons, vegetable oil; 1 , medium onion, minced; 1 1/2 teaspoons, garam masala (see note); 1 1/2 cups, long grain white rice; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 4 1/2 cups, low-sodium chicken broth; 1 (13 1/2-ounce) can, light coconut milk (see note); 1 cup, frozen peas; 1/2 cup, chopped pistachios, toasted; 1/2 cup, minced fresh cilantro leaves

4 comments

Main Courses

Chicken

Rice

SERVES4

TIME1 hour

WHY THIS RECIPE WORKS

For our skillet chicken and rice recipe, we found that dredging skinless chicken breasts in flour before browning protected their exterior and gave the chicken a golden crust, ensuring juicy meat and deep flavor. To avoid the texture and fl...

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