Chicken Rice Bowl Recipe
Meet the bowl that keeps Frederick coming back for more! Our chicken rice bowl is a customer favorite — featuring tender, marinated halal chicken served over a bed of fluffy, parsley-infused basmati rice. It’s topped with a fresh cucumber-onion-tomato salad and finished with our creamy white sauce and spicy house hot sauce.
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Ingredients
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Chicken Marinade
Rice
Salad
Sauces
Method
Marinate the Chicken
- 1
Prepare Marinade
In a bowl, combine olive oil, minced garlic, lemon juice, ground cumin, paprika, salt, and black pepper. Mix well.
- 2
Marinate Chicken
Add the halal chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Prepare the Rice
- 3
Rinse Rice
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch.
- 4
Cook Rice
In a pot, combine rinsed basmati rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is fluffy and water is absorbed.
- 5
Make the Salad
- 6
- 7
Dress the Salad
Drizzle olive oil and lemon juice over the salad. Season with salt and black pepper to taste, then toss to combine.
Cook the Chicken
- 8
- 9
Slice Chicken
Once cooked, let the chicken rest for a few minutes before slicing it into strips.