Southern Chicken & Creamy Relish with Sautéed Snow Peas & Rice

Southern Chicken & Creamy Relish

with Sautéed Snow Peas & Rice

30 MIN
2 Servings
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From the Test Kitchen

To contrast the bold, Southern-style spices on our seared chicken, we're topping it with a creamy, tangy mix of pickle relish and mayo, then serving it alongside sweet raisin-studded rice.
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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Southern Chicken & Creamy Relish with Sautéed Snow Peas & Rice
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 1 Red, Yellow, Or Orange Bell Pepper
  • 4 oz Snow Peas
  • 1 Tbsp Hot Sauce
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Sweet Pickle Relish
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ½ cup Jasmine Rice
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

Cook the rice
2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*An instant-read thermometer should register 165°F.

Cook the vegetables
4 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until most of the water has cooked off. Add the chopped garlic and as much of the hot sauce as you'd like, depending on how spicy yo'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the creamy relish & serve your dish
5 Make the creamy relish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked vegetables. Top the chicken with the creamy relish. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic.

2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

Cook the rice
Cook the chicken
3 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*An instant-read thermometer should register 165°F.

4 Cook the vegetables

In the pan of reserved fond, heat 2 teaspoons of olive oil on medium-high until hot. Add the snow peas and sliced pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 30 seconds to 1 minute, or until most of the water has cooked off. Add the chopped garlic and as much of the hot sauce as you'd like, depending on how spicy yo'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and combined. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the vegetables
Make the creamy relish & serve your dish
5 Make the creamy relish & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked vegetables. Top the chicken with the creamy relish. Enjoy!

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