For a richer flavor, consider using homemade chicken stock instead of bouillon cubes. Adjust the amount of curry powder and cayenne pepper to your preferred spice level. Rinsing the parboiled rice before cooking can help to remove excess starch and prevent the jollof rice from becoming too sticky. For best results, use very ripe plantains for a sweeter, more caramelized flavor.
Nigerian Jollof Rice with Chicken and Fried Plantains
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PREP TIME25 mins
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COOK TIME1 hrs 4 mins
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TOTAL TIME1 hrs 29 mins
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SERVING8 People
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VIEWS15
Experience the vibrant flavors of Nigeria with this authentic Jollof Rice. Fragrant parboiled rice simmers in a rich tomato and coconut milk broth infused with aromatic spices, while succulent baked chicken and sweet, caramelized fried plantains complete this unforgettable culinary journey.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate96 g
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Cholesterol71 mg
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Fiber7 g
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Protein32 g
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Saturated Fat12 g
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Sodium942 mg
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Sugar17 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large Dutch oven over medium heat, combine chicken drumsticks with 1/2 diced onion, ginger, crushed bouillon, garlic, curry powder, 1 teaspoon herbes de Provence, black pepper, and cayenne pepper. Mix well and cook until chicken begins to stick to the bottom of the pot (about 5 minutes). Add water, mix, cover, and simmer gently for 15 minutes. Remove from heat.
02
StepUsing a slotted spoon, transfer chicken to a baking dish. Strain the cooking liquid through a fine-mesh sieve, reserving 1 1/2 cups of the liquid. Discard the solids.
03
StepPreheat oven to 400 degrees F (200 degrees C).
04
StepBake chicken in the preheated oven until cooked through, about 30 minutes, or until an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C).
05
StepIn a large pot, heat 3 tablespoons vegetable oil over medium-low heat. Add remaining 1/2 diced onion and cook until soft and translucent, about 5 minutes. Stir in tomato sauce and cook, stirring constantly, until slightly thickened and infused into the oil, 5 to 7 minutes.
06
StepStir reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper into the pot. Bring to a simmer, then add rice. Cook, stirring frequently, until rice is almost tender, about 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy, approximately 5 minutes.
07
StepHeat canola oil in a nonstick pan over medium heat. Fry plantains on both sides until golden and crispy, about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with fried plantains and serve with baked chicken.
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Henri Bruen
Jul 2, 2025I found the recipe easy to follow, it had fantastic results, and I really appreciated the tips in the comments. Thanks!
Colleen Dickens
Jun 27, 2025This recipe is fantastic! The Jollof Rice was a hit at our family gathering.
Mireille Bruen
Jun 14, 2025I've made Jollof Rice before, but this recipe is by far the best. The coconut milk makes all the difference!
Estel Emmerich
Jun 13, 2025My family loved the combination of the spicy rice, tender chicken, and sweet plantains. Thank you!
Sage Doyle
Jun 3, 2025I have never made this type of dish before. Thank you for providing so much detail to make sure I got it right!
Jacinthe Spinka
May 31, 2025The chicken was so flavorful and moist. Baking it after searing was a great tip.
Frederic Williamson
May 27, 2025This recipe is now in my regular rotation!
Mallie Lindgren
May 18, 2025The step-by-step directions were easy to follow, even for a beginner like me.