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Southern-Style Chicken & Creamy Relish
with Green Beans & Brown Rice
25 MIN
+$0.95/serving
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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories690 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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2 cloves Garlic
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6 oz Green Beans
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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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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½ cup Brown Rice
time-saving
tips & techniques
step-by-step
instructions
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.
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 shrimp
Pat the shrimp dry with paper towels; remove the tails. 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 shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the shrimp & serve your dish
Discarding any oil from the pan, carefully transfer the cooked shrimp to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed shrimp with the finished rice and cooked green beans. Enjoy!
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.
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 shrimp
Pat the shrimp dry with paper towels; remove the tails. 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 shrimp in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Turn off the heat.
5
Dress the shrimp & serve your dish
Discarding any oil from the pan, carefully transfer the cooked shrimp to the bowl of creamy relish; stir to coat. Taste, then season with salt and pepper if desired. Serve the dressed shrimp with the finished rice and cooked green beans. Enjoy!
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