Description
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.
Ingredients
- 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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 1 hr 4 mins
Total Time: 1 hr 29 mins
Servings: 8