Nigerian Jollof Rice with Chicken and Fried Plantains recipe
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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
Nutrition Info
- 703.2 caloriescarbohydrate: 96.3 gcholesterol: 70.8 mgfat: 22.8 gfiber: 6.9 gprotein: 31.7 gsaturatedFat: 11.7 gservingSize: -sodium: 942 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Nigerian Jollof Rice with Chicken and Fried Plantains
Directions
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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.