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How to Make Nigerian Jollof Rice with Chicken and Fried Plantains - A Step-by-Step Guide

Delicious, comforting, and bursting with flavor, Nigerian Jollof Rice with Chicken and Fried Plantains is a beloved West African dish that is a perfect combination of spicy, savory, and sweet. This dish is a staple in many Nigerian households and is often served at special occasions, gatherings, and celebrations. Jollof rice is not just a meal, it’s a cultural symbol of togetherness, celebration, and love.

The key to a great Nigerian Jollof Rice with Chicken and Fried Plantains is the...

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Ingredients

  • 2 pounds chicken drumsticks
  • ½ 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
  • ½ large onion, diced
  • 1 (14 ounce) can tomato sauce
  • 1 (14 ounce) can coconut milk
  • 1 teaspoon herbes de Provence
  • 1 teaspoon salt, or to taste
  • ½ 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
  • ½ cup canola oil for frying

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 4 mins
  • Total Time: 1 hr 29 mins
  • Servings: 8
  • Yield: 8 servings

  • Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion, ginger, crushed bouillon cubes, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom, about 5 minutes. Pour in water, mix, cover the pot, and bring to a gentle simmer; cook for 15 minutes. Remove from heat.
  • Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).
  • Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned, about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil, 5 to 7 minutes.
  • Stir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer; add rice. Cook, stirring often, until rice is almost tender, 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, about 5 minutes.
  • Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.

    • Nutrition

    703 cal.

    • Total Fat: 23g
    • Saturated Fat: 12g
    • Cholesterol: 71mg
    • Sodium: 942mg
    • Total Carbohydrate: 96g
    • Dietary Fiber: 7g
    • Total Sugars: 17g
    • Protein: 32g
    • Vitamin C: 26mg
    • Calcium: 88mg
    • Iron: 8mg
    • Potassium: 1167mg

    Categories

    Main recipes
    Rice recipes
    Chicken recipes
    Plantains recipes