Delicious Nigerian Jollof Rice with Chicken and Fried Plantains

Experience the rich flavors of Nigeria with this mouthwatering recipe for Jollof Rice. Made with fragrant basmati rice, tender chicken, and crispy fried plantains, this dish is bursting with deliciousness. Cooked in a flavorful tomato-based sauce with a blend of aromatic spices, Jollof Rice is a popular dish in Nigeria and loved by people all over the world. Perfect for a family dinner or special occasion, this recipe will take your taste buds on a culinary journey to West Africa.

Ingredients

• 2 cups basmati rice
• 4 chicken thighs, bone-in
• 2 red bell peppers, chopped
• 2 onions, chopped
• 4 cloves of garlic, minced
• 2 teaspoons ginger, grated
• 1 can (400g) chopped tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons thyme
• 2 teaspoons curry powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup vegetable oil
• 2 ripe plantains, sliced
• Oil for frying

Directions

1. In a large bowl, season the chicken thighs with 1 teaspoon of curry powder, 1 teaspoon of thyme, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix well to coat the chicken with the spices.
2. Heat 1/4 cup of vegetable oil in a large pot over medium-high heat. Add the chicken thighs and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the remaining 1/4 cup of vegetable oil. Add the chopped onions, red bell peppers, garlic, and ginger. Sauté until the onions are translucent and the peppers are soft, about 5 minutes.
4. Add the chopped tomatoes, tomato paste, 1 teaspoon of curry powder, 1 teaspoon of thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.
5. Return the chicken thighs to the pot and add enough water to cover the chicken. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the chicken is cooked through and tender.
6. While the chicken is simmering, prepare the fried plantains. Heat oil in a frying pan over medium heat. Fry the plantain slices until golden brown and crispy, about 2-3 minutes per side. Remove from the pan and drain on paper towels.
7. Once the chicken is done, remove it from the pot and set aside. Add the basmati rice to the pot with the tomato sauce. Stir well to coat the rice with the sauce.
8. Add water to the pot, using a 1:2 ratio of rice to water. For 2 cups of rice, add 4 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the rice is cooked and all the water is absorbed.
9. While the rice is cooking, shred the cooked chicken into bite-sized pieces using a fork. Set aside.
10. Once the rice is done, fluff it with a fork and add the shredded chicken. Stir gently to combine.
11. Serve the Nigerian Jollof Rice alongside the fried plantains and enjoy!

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