Coconut-Pistachio Rice With Chicken

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.

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.

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.

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.