Nigerian Jollof Rice with Chicken and Fried Plantains recipe

All Recipes Best Recipe World Cuisine Recipes African

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

Nutrition Info

703.2 calories
carbohydrate: 96.3 g
cholesterol: 70.8 mg
fat: 22.8 g
fiber: 6.9 g
protein: 31.7 g
saturatedFat: 11.7 g
servingSize: -
sodium: 942 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat oven to 400 degrees F (200 degrees C).

  4. 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).

  5. 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.

  6. 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.

  7. 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.

Recipe Yield

8 servings

Recipe Note

This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.

Do you like the recipe? Share this tasty recipe!