Coconut-Pistachio Rice With Chicken
Coconut-Pistachio Rice With Chicken

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, coconut-pistachio rice with chicken. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Coconut-Pistachio Rice With Chicken is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Coconut-Pistachio Rice With Chicken is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook coconut-pistachio rice with chicken using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Coconut-Pistachio Rice With Chicken:
  1. Get 1 1/2 lb chicken (4 breasts)
  2. Take 1/2 cup flour
  3. Take 3 tbsp vegetable oil
  4. Take 1 onion, minced
  5. Make ready 1 1/2 tsp garam masala
  6. Prepare 1 1/2 cup long grain rice
  7. Get 2 3/4 cup chicken broth (low sodium)
  8. Take 13 1/2 oz light coconut milk (1 can)
  9. Prepare 3 clove garlic, minced
  10. Make ready 1 cup frozen peas
  11. Make ready 1/2 cup pistachios (chopped)
  12. Make ready 1/2 cup cilantro, minced
Steps to make Coconut-Pistachio Rice With Chicken:
  1. Pat chicken dry and season with salt and pepper. Dredge chicken in flour and shake off excess. Heat 2 tbsp oil in nonstick skillet over medium-high heat until just smoking. Brown chicken well on one-side, about 5 minutes. Set aside on a plate.
  2. Add remaining oil to skillet. Add onion, garam masala and 1/2 tsp salt. Cook about 5 minutes. Stir in rice and garlic and cook about 30 seconds more.
  3. Stir in broth and coconut milk. Nestle chicken into rice, brown side up. Cover and cook over medium-low heat until chicken is done, about 10 minutes. Remove chicken, brushing off rice and continue to cook until rice is done, about 15 minutes.
  4. Off the heat, sprinkle on peas and cilantro and gently fold into rice. Return chicken to pan and let sit covered about 2 minutes. Sprinkle on pistachios.

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