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Nigerian Jollof Rice with Chicken and Fried Plantains
Nigerian Jollof Rice with Chicken and Fried Plantains
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Prep Time:
25 minutes
Cook Time:
64 minutes
Total Time:
89 minutes
Authentic Nigerian Jollof with flavorful rice and chicken, perfectly complemented by crispy fried plantains.
Ingredients:
  • 2 pounds chicken drumsticks
  • 0.5 large onion, diced
  • 1 (2 inch) piece fresh ginger root, peeled and thinly sliced
  • 2 cubes chicken bouillon, crushed
  • 2 cloves garlic, diced
  • 1 tablespoon curry powder, or more to taste
  • 1 teaspoon herbes de Provence
  • freshly ground black pepper
  • 1 pinch cayenne pepper
  • 1 cup water
  • 3 tablespoons vegetable oil
  • 1 (14 ounce) can tomato sauce
  • 1 (14 ounce) can coconut milk
  • 1 teaspoon salt, or to taste
  • 0.5 teaspoon ground black pepper, or to taste
  • 3 cups parboiled rice (such as Uncle Ben's®)
  • 1 (10 ounce) package frozen mixed vegetables (carrots, corn, peas)
  • 4 ripe plantains, peeled and cut diagonally into 1/2-inch slices
  • 0.5 cup canola oil for frying
Instructions:
  • In a large Dutch oven over medium heat, sear chicken drumsticks with 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper until chicken starts to brown, about 5 minutes. Add water, cover, and simmer gently for 15 minutes. Remove from heat.
  • Place the chicken in a baking dish with a slotted spoon. Strain the cooking liquid through a fine-mesh sieve, reserving 1 1/2 cups of liquid. Discard the solids.
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Roast chicken in the oven until fully cooked and juices run clear, approximately 30 minutes. Ensure internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  • Heat a generous amount of vegetable oil in a large pot until shimmering. Cook finely diced onion until tender and transparent. Incorporate tomato sauce slowly until it thickens and melds beautifully with the oil, about 5 to 7 minutes.
  • Combine reserved chicken broth, coconut milk, 1 teaspoon of herbes de Provence, salt, and pepper in the pot. Bring to a simmer, then add rice. Stir frequently and cook for 15 to 20 minutes until rice is almost tender. Mix in frozen vegetables and cook for an additional 5 minutes until rice is tender and creamy.
  • In a nonstick pan, heat 1/2 cup of canola oil over medium heat. Fry plantains on both sides until golden and crispy, about 2 to 3 minutes per side. Pat dry on paper towels. Top jollof rice with fried plantains and serve with chicken.

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