Jollof Rice with Grilled Chicken and Fried Plantain
Prep Time
1 hour
Calories
850 kcal (est.)
Difficulty
Medium
Ingredients
- For Jollof Rice:
- 2 cups long grain parboiled rice
- 1 red bell pepper
- 1 large tomato (or 1/2 can peeled tomatoes)
- 1/2 medium onion
- 1 scotch bonnet pepper (optional, for heat)
- 2 tbsp tomato paste
- 1/4 cup vegetable oil
- 3 cups chicken or vegetable stock
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/2 tsp curry powder
- Salt to taste
- Black pepper to taste
- For Grilled Chicken:
- 2 bone-in, skin-on chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- 1 tbsp vegetable oil
- For Fried Plantain:
- 2 ripe plantains
- 1/2 cup vegetable oil for frying
- For Pico de Gallo:
- 1 large tomato, diced
- 1/4 red onion, finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- Pinch of salt
Instructions
- Prepare the Jollof Rice base: Blend the red bell pepper, large tomato, half onion, and scotch bonnet (if using) with a little water until smooth. Set aside.
- Cook the Jollof Rice sauce: Heat 1/4 cup vegetable oil in a large pot or Dutch oven over medium heat. Add the tomato paste and fry for about 3-5 minutes, stirring constantly, until it darkens slightly. Pour in the blended pepper mixture and cook, stirring occasionally, for 15-20 minutes until the sauce reduces, thickens, and the oil separates and comes to the surface. Stir in the bay leaf, dried thyme, curry powder, salt, and black pepper.
- Cook the Jollof Rice: Wash the parboiled rice thoroughly until the water runs clear. Add the washed rice to the cooked sauce and stir well to ensure every grain is coated. Pour in the hot chicken or vegetable stock. Stir once gently, then cover the pot tightly with a lid (you can use foil under the lid for a tighter seal). Reduce heat to low and cook for 25-30 minutes, or until the rice is tender and all the liquid has been absorbed. Do not lift the lid during cooking. Once cooked, turn off the heat and let it steam for another 5-10 minutes before fluffing with a fork.
- Marinate the chicken: While the rice is cooking, pat the chicken thighs dry with paper towels. In a small bowl, mix together the garlic powder, onion powder, paprika, black pepper, salt, cayenne pepper (if using), and 1 tbsp vegetable oil. Rub this marinade all over the chicken thighs.
- Grill the chicken: Preheat your grill to medium-high heat. Grill the chicken thighs for 6-8 minutes per side, or until the skin is crispy, the chicken is cooked through, and the internal temperature reaches 165°F (74°C). Rest for a few minutes before serving.
- Prepare and fry the plantains: Peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces.
- Fry the plantains: Heat 1/2 cup vegetable oil in a frying pan over medium heat. Once hot, carefully place the plantain slices in a single layer. Fry for about 2-3 minutes per side, or until golden brown. Remove and drain on paper towels. You can sprinkle with a pinch of salt if desired.
- Prepare the Pico de Gallo: In a small bowl, combine the diced tomato, finely diced red onion, chopped fresh cilantro, lime juice, and a pinch of salt. Mix well.
- Assemble and serve: Serve a mound of Jollof rice alongside a grilled chicken thigh, a few slices of fried plantain, and a spoonful of fresh Pico de Gallo.