Chicken and Rice with Coconut Milk and Pistachios

I found this recipe on one of my favorite blogs, Mels Kitchen Cafe. I changed it a little using chicken tenders, they cook up so quickly. I used the fun scale I won on Mels blog to weigh the chicken. Real people do win blog give aways!

This is a fun recipe using one of my favorite spices--garam masala. Prep your ingredients and this recipe comes together in about 30 minutes. Now that is a good thing! Enjoy

1 to 1 1/4 pounds chicken tenders
1/2 cup all-purpose flour
3 tablespoons vegetable oil
1 medium onion, minced
1 1/2 teaspoon garam masala
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves

 Season chicken tenders with salt and pepper. Dredge each chicken tender in the flour, shaking off excess.

Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat.  Cook the chicken until browned on both sides and cooked through about 12 minutes. Transfer the chicken to a plate. Tent with foil to keep warm.

Add the remaining 1 tablespoon oil to the skillet. Add the onion, garam masala, and 1/2 teaspoon salt, cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.

Stir in the chicken broth and coconut milk, scraping up any browned bits. Cover, reduce the heat to medium-low and cook about 20 minutes or until liquid has been absorbed and rice is tender. Stir occasionally as rice cooks

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.