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

Southern-Style Chicken & Creamy Relish

with Green Beans & Brown Rice

25 MIN
+$0.95/serving 2 Servings
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    • with Shrimp

    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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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Southern-Style Chicken & Creamy Relish with Green Beans & Brown Rice
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • 2 cloves Garlic
    • 6 oz Green Beans
    • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
    • 1 Tbsp Hot Sauce
    • 2 Tbsps Sweet Pickle Relish
    • ¼ cup Mayonnaise
    • ¼ cup Cornstarch
    • 1½ Tbsps Golden Raisins
    • ½ cup Brown Rice
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    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 shrimp
    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. 

    Dress the shrimp & serve your dish
    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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    Southern-Style Chicken & Creamy Relish

    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 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. 

    Coat & cook the shrimp
    Dress the shrimp & serve your dish
    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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