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Southern-Style Chicken & Creamy Relish
with Roasted Brussels Sprouts & 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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories830 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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1 clove Garlic
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1 Tbsp Hot Sauce
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2 Tbsps Sweet Pickle Relish
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1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
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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 lb Brussels Sprouts
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add 1 tablespoon of olive oil and season with salt and pepper. In a separate, large bowl, combine the hot sauce, pickle relish, and mayonnaise.
2
Roast & finish the brussels sprouts
Transfer the halved brussels sprouts to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of garlic oil; toss to coat.
3
Cook & finish the rice
Meanwhile, 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.
4
Coat & cook the chicken
Meanwhile, 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 a medium pan (nonstick, if you have one), 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 finished brussels sprouts. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the brussels sprouts; cut off and discard the stem ends. Halve lengthwise. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a medium bowl; add 1 tablespoon of olive oil and season with salt and pepper. In a separate, large bowl, combine the hot sauce, pickle relish, and mayonnaise.
2
Roast & finish the brussels sprouts
Transfer the halved brussels sprouts to a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Transfer to the bowl of garlic oil; toss to coat.
3
Cook & finish the rice
Meanwhile, 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.
4
Coat & cook the chicken
Meanwhile, 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 a medium pan (nonstick, if you have one), 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 finished brussels sprouts. Enjoy!
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