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

Southern-Style Chicken & Creamy Relish

with Green Beans & Jasmine Rice

25 MIN
2 Servings
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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. We’re pairing it with a simple side of sautéed green beans and a bed of fluffy jasmine rice (studded with golden raisins) to help soak up all of the delicious flavors.

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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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ingredients
Southern-Style Chicken & Creamy Relish with Green Beans & Jasmine Rice
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Tbsp Hot Sauce
  • 2 Tbsps Sweet Pickle Relish
  • 2 Tbsps Mayonnaise
  • ¼ cup Cornstarch
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 6 oz Green Beans
Prepare the ingredients & make the creamy relish:
1 Prepare the ingredients & make the creamy relish:

Wash and dry the green beans; cut off and discard the 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:

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, 12 to 14 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 green beans:
3 Cook the green beans:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared 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 occasionally, 30 seconds to 1 minute, or until most of the water has cooked off. Add the chopped garlic and 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 coating). 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, 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! 

Tips from Home Chefs

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

Wash and dry the green beans; cut off and discard the 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:

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, 12 to 14 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 & finish the rice:
Cook the green beans:
3 Cook the green beans:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared 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 occasionally, 30 seconds to 1 minute, or until most of the water has cooked off. Add the chopped garlic and 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 coating). 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, 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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