Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice

Southern-Style Chicken & Creamy Relish

with Roasted Brussels Sprouts & 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.
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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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ingredients
Southern-Style Chicken & Creamy Relish with Roasted Brussels Sprouts & Rice
Title
  • 10 oz Boneless Chicken Breast Pieces
  • ½ cup Long Grain White Rice
  • 1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
  • 1 Tbsp Hot Sauce
  • ¼ cup Mayonnaise
  • 1 clove Garlic
  • ¼ cup Cornstarch
  • ½ lb Brussels Sprouts
  • 1½ Tbsps Golden Raisins
  • 2 Tbsps Sweet Pickle Relish
Prepare the ingredients
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, mayonnaise, and half the pickle relish (you will have extra).

Roast & finish the brussels sprouts
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.

Cook & finish the rice
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.  

Coat & cook the chicken
4 Coat & cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend (you will have extra). Add the cornstarch; 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.

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 finished brussels sprouts. Enjoy!

Tips from Home Chefs

Prepare the ingredients
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, mayonnaise, and half the pickle relish (you will have extra).

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.

Roast & finish the brussels sprouts
Cook & finish the rice
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.  

4 Coat & cook the chicken

Meanwhile, pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and half the spice blend (you will have extra). Add the cornstarch; 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.

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 finished brussels sprouts. Enjoy!

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