Authentic Nigerian Jollof Rice Recipe with Chicken and 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
• 0.5 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
• 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

1. In a large Dutch oven, place chicken drumsticks 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 (around 5 minutes). Pour in water, mix, cover the pot, and simmer gently for 15 minutes, then remove from heat.
2. Using a slotted spoon, transfer the 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.
3. Preheat your oven to 400 degrees F (200 degrees C).
4. Bake the chicken in the preheated oven until fully cooked and the juices run clear, approximately 30 minutes. An instant-read thermometer should read 165 degrees F (74 degrees C) when inserted into the thickest part.
5. In a large pot, heat 3 tablespoons of vegetable oil over medium-low heat. Add 1/2 onion and cook until softened and translucent (about 5 minutes), being careful not to brown it. Stir in tomato sauce and cook for 5 to 7 minutes until slightly thickened and infused into the oil.
6. Add the reserved chicken broth, coconut milk, 1 teaspoon herbes de Provence, salt, and pepper to the pot. Bring to a simmer, then add the rice. Cook, stirring occasionally, for 15 to 20 minutes until the rice is almost tender. Incorporate frozen vegetables and continue cooking for about 5 minutes, or until the rice is tender and creamy.
7. In a nonstick pan, heat 1/2 cup of canola oil over medium heat. Add the plantains and fry on both sides until golden and crispy (about 2 to 3 minutes per side). Drain on paper towels. Garnish the Jollof Rice with fried plantains and serve alongside the chicken.

Nutrition

• Calories: 703 kcal
• Fat Content: 23 g
• Fiber Content: 7 g
• Sugar Content: 17 g
• Sodium Content: 942 mg
• Protein Content: 32 g
• Cholesterol Content: 71 mg
• Carbohydrate Content: 96 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g