Southern-Style Chicken & Creamy Relish with Green Beans & Brown Rice

Southern-Style Chicken & Creamy Relish

with Green Beans & Brown Rice

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 790 Cals/serving
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n 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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ingredients
Southern-Style Chicken & Creamy Relish with Green Beans & Brown Rice
Title
  • 10 oz Chopped Chicken Breast
  • 2 cloves Garlic
  • 6 oz Green Beans
  • 1 Tbsp Hot Sauce
  • 2 Tbsps Sweet Pickle Relish
  • ¼ cup Mayonnaise
  • ¼ cup Cornstarch
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • ½ cup Brown Rice
Prepare the ingredients & make the creamy relish
1 Prepare the ingredients & make the creamy relish

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the green beans; cut off and discard any stem ends. Peel and roughly chop 2 cloves of garlic. In a large bowl, combine the hot sauce, pickle relish, and mayonnaise

Cook & finish the rice
2 Cook & finish the rice

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the raisins. Cover to keep warm.  

Cook the green beans
3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the water has cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Coat & cook the chicken
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. 

Dress the chicken & serve your dish
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 green beans. Enjoy! 

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Prepare the ingredients & make the creamy relish
1 Prepare the ingredients & make the creamy relish

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the green beans; cut off and discard any stem ends. 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

Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Stir in the raisins. Cover to keep warm.  

Cook & finish the rice
Cook the green beans
3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until most of the water has cooked off. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. 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. 

Coat & cook the chicken
Dress the chicken & serve your dish
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 green beans. Enjoy!