Nigerian Jollof Rice with Chicken and Fried Plantains
Ingredients1 h 29 m servings 703 cals
- 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.
- Cook's Notes:
- You can substitute coconut milk with plain water. This is another variation of jollof rice, with less calories.
- You can also finish cooking the chicken either on the barbeque (grill) or fry in oil until crispy.
- Editor's Notes:
- Nutrition data for this recipe includes the full amount of onion, garlic, and seasonings. The actual amount consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Per Serving: 703 calories; 22.8 g fat; 96.3 g carbohydrates; 31.7 g protein; 71 mg cholesterol; 942 mg sodium. Full nutrition
ReviewsRead all reviews 2
A friend from Nigeria made it for us. What a delightful meal! I though it was the most flavorful rice I ever eaten. Also, I tried to make fried plantians before and did not like it. Watching my ...