Nigerian Jollof Rice with Chicken and Fried Plantains


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.

Prep Time:
25 mins
Cook Time:
1 hrs 4 mins
Total Time:
1 hrs 29 mins
8 servings



  • 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


  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.

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.

Nutrition Facts (per serving)

703 Calories
23g Fat
96g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 703
% Daily Value *
Total Fat 23g 29%
Saturated Fat 12g 59%
Cholesterol 71mg 24%
Sodium 942mg 41%
Total Carbohydrate 96g 35%
Dietary Fiber 7g 25%
Total Sugars 17g
Protein 32g
Vitamin C 26mg 130%
Calcium 88mg 7%
Iron 8mg 44%
Potassium 1167mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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