Skillet Chicken and Rice with Coconut Milk and Pistachios
Why This Recipe Works
For our skillet chicken and rice recipe, we found that dredging skinless chicken breasts in flour before browning protected their exterior and gave the chicken a golden crust, ensuring juicy meat and deep flavor. To avoid the texture and flavor issues that accompany instant rice, we opted instead for long-grain rice, which offered more flavor and was far better at withstanding cooking without turning to mush. To boost taste, we first sautéed the rice in butter with onion and garlic and then added the cooking liquid to the skillet. This step not only gave the rice a deeper flavor, but it also kept the grains distinct and creamy without mushiness. To ensure that the chicken did not dry out, we cooked it with the rice until just done, then set it aside while the rice finished.