20-Min Chicken Mandi Bowl
Spiced pan-seared chicken with aromatic rice, crispy fries, warm pita, and pickled vegetables—a complete Yemeni-inspired dinner in one skillet. Build-your-own bowls with all the toppings.
- Total time
- 20 min
- Servings
- 2
- Calories
- 680
- Protein
- 48g
Ingredients
- 1 lb chicken breast, boneless skinless
- 1.5 cups long-grain white rice, cooked
- 1.5 tsp cumin, coriander, and black pepper (or baharat spice blend)
- 3 cloves garlic cloves, minced
- 8 oz frozen french fries
- 2 pieces pita bread
- 1 cup pickled vegetables (turnips, onions, or quick-pickled cucumber) and sliced red onion
Instructions
- 1
Start fries in a separate pan or air fryer per package instructions so they finish hot.
- 2
Pat chicken dry. Season generously with cumin, coriander, black pepper, salt, and minced garlic on both sides.
- 3
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear chicken 5–6 minutes per side without moving until golden and cooked through (165°F internal).
- 5
Warm cooked rice in a small pot or microwave. Warm pita in a dry skillet or over the flame for 10 seconds per side.
- 6
Slice chicken. Serve rice on a plate or in a bowl, top with sliced chicken, crispy fries, warm pita on the side, and pickled vegetables and onions as toppings.
Tools you’ll need
- 12-inch skillet
- instant-read thermometer
- small pot or microwave
- cutting board and knife
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