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Southern-Style Chicken & Creamy Relish
with Asparagus & Rice
25 MIN
2 Servings
From the Test Kitchen
In this dish, chicken is dusted with a coating of Southern spices and cornstarch just before hitting a hot pan to create a delicate, flavorful crust—perfect for soaking up an irresistibly tangy-sweet combo of creamy mayo, pickle relish, and a splash of hot sauce.
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NutritionPER SERVING
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Calories760 Cals (est.)
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fresh
ingredients
Title
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10 oz Boneless Chicken Breast Pieces
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½ cup Long Grain White Rice
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2 cloves Garlic
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6 oz Asparagus
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1 Tbsp Hot Sauce
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2 Tbsps Sweet Pickle Relish
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¼ cup Mayonnaise
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¼ cup Cornstarch
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1½ Tbsps Golden Raisins
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the creamy relish
Wash and dry the asparagus; snap off and discard the tough, woody stem ends. Halve crosswise. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the hot sauce, pickle relish, and mayonnaise.
2
Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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.
3
Cook the asparagus
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and half the spice blend (you will have extra); toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the chicken & serve your dish
Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the finished rice and cooked asparagus. Enjoy!
1
Prepare the ingredients & make the creamy relish
Wash and dry the asparagus; snap off and discard the tough, woody stem ends. Halve crosswise. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the hot sauce, pickle relish, and mayonnaise.
2
Cook & finish the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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.
3
Cook the asparagus
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved asparagus. Cook, without stirring, 2 to 3 minutes, or until lightly browned and slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Turn off the heat. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
4
Coat & cook the chicken
Pat the chicken dry with paper towels; place in a bowl. Season with salt and pepper. Add the cornstarch and half the spice blend (you will have extra); toss to coat. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated chicken in an even layer (discarding any excess cornstarch). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the chicken & serve your dish
Discarding any oil from the pan, carefully transfer the cooked chicken to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed chicken with the finished rice and cooked asparagus. Enjoy!
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