Flavorful Nigerian Jollof Rice with Chicken and Fried Crispy Plantains

Get ready to indulge in the irresistible flavors of a beloved West African dish: Flavorful Nigerian Jollof Rice with Chicken and Fried Crispy Plantains. This tantalizing recipe takes you on a culinary journey through the vibrant and diverse flavors of Nigeria. Picture fragrant rice infused with a medley of spices, tender chicken cooked to perfection, and golden-brown plantains with a delightful crunch. Whether you’re a seasoned enthusiast of Nigerian cuisine or a curious foodie eager to explore new tastes, this recipe promises to awaken your taste buds and leave you craving more. Join us as we unveil the secrets behind creating this mouthwatering dish, step by step. From the aromatic spices to the harmonious combination of ingredients, we’ll guide you in creating an authentic Flavorful Nigerian Jollof Rice with Chicken and Fried Crispy Plantains that will impress and delight your loved ones. Prepare to embark on a culinary adventure that celebrates the rich flavors and traditions of West Africa. Let’s dive in and savor every delicious moment!

Ingredients

Chicken:

• 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

Rice:

• 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)
• Plantains:
• 4 ripe plantains, peeled and cut diagonally into 1/2-inch slices
• ½ cup canola oil for frying

• 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)

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.