SKILLET CHICKEN AND RICE WITH COCONUT MILK AND PISTACHIOSFrom choclytcandy 7 years ago
- Be sure to use chicken breasts that are roughly the same size to ensure even cooking. garam masala is an Indian spice blend that can be found in well-stocked supermarkets and Indian markets. We use light coconut milk here; full-fat coconut milk is simply too rich for this dish. shopping list
- INGREDIENTS shopping list
- 4 (5- to 6-ounce) boneless, skinless chicken breasts , tenderloins removed (see illustration below) and breasts trimmed of any white or yellow fat shopping list
- 1/2 cup unbleached all-purpose flour shopping list
- salt and ground black pepper shopping list
- 3 tablespoons vegetable oil shopping list
- 1 medium onion , minced shopping list
- 1 1/2 teaspoons garam masala (see note) shopping list
- 1 1/2 cups long grain white rice shopping list
- 3 medium garlic cloves , minced or pressed through a garlic press (about 1 tablespoon) shopping list
- 4 1/2 cups low-sodium chicken broth shopping list
- 1 (13 1/2-ounce) can light coconut milk (see note) shopping list
- 1 cup frozen peas shopping list
- 1/2 cup chopped pistachios , toasted shopping list
- 1/2 cup minced fresh cilantro leaves shopping list
How to make it
- 1. Following the illustration below, pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness. Place the flour in a shallow dish. Pat the chicken breasts dry with paper towels and season with salt and pepper. Working with 1 chicken breast at a time, dredge in the flour, shaking off the excess.
- 2. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. 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.
- 3. Add the remaining 1 tablespoon oil to the skillet and return to medium-high heat until shimmering. 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.
- 4. 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 thickest part of the chicken registers 160 to 165 degrees on an instant-read thermometer, about 10 minutes.
- 5. Transfer the chicken to a clean plate, brushing any rice that sticks to the chicken back into the skillet, and tent the chicken loosely with foil to keep warm. Cover 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.
- 6. 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.
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