Chicken and Rice with Coconut Milk and Pistachios

Submitted by Mandi Cooper

4 (5-6oz) boneless, skinless chicken breasts

1/2 c flour

3 T oil

1 med onion, minced

1 1/2 tsp curry

1 1/2 c long grain white rice

3 med garlic cloves, minced

2 3/4 c low-sodium chicken broth

1 (13.5 oz) can coconut milk

1 c frozen peas

1/2 c chopped pistachios, lightly toasted

1/4 c minced fresh cilantro leaves


Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2". 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 T of oil in a 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, 6-8 min. Transfer to a plate.

Add the remaining 1 T oil in skillet and return to medium heat until rippling. Add the onion, curry, and 1/2 tsp salt and cook until the onion is softened. Stir in the rice and garlic and cook until fragrant, about 30 sec.

Stir in 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 med-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 skillet 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 min. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.