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

Main Courses
Chicken
Rice

Could we transform this bland one-pot dish into a fast but flavorful weeknight dinner?

SERVES 4

TIME 1 hour

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