Smoky Jollof Rice with Roasted Chicken and Sweet Plantains

Smoky Jollof Rice with Roasted Chicken and Sweet Plantains

A festive and deeply flavorful Nigerian Jollof Rice, cooked until fragrant and slightly smoky, served alongside succulent roasted chicken quarters and perfectly sweet fried plantains. A true crowd-pleaser.

Dietary

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Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Pat chicken quarters dry with paper towels. In a large bowl, season the chicken with 1 teaspoon curry powder, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle with 1 tablespoon olive oil and rub all over the chicken.
  2. Place chicken on a baking sheet and roast for 40-50 minutes, or until cooked through and skin is golden brown and crispy. Set aside.
  3. While chicken roasts, prepare the Jollof Rice stew base. In a large pot or Dutch oven, heat the remaining 3 tablespoons olive oil over medium heat. Add the yellow onion, red bell pepper, Roma tomatoes, and Scotch bonnet pepper (if using). Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
  4. Add minced garlic and grated fresh ginger, and cook for another 2 minutes until fragrant.
  5. Stir in tomato paste and cook for 5 minutes, pressing it against the bottom of the pot to deepen its flavor and color.
  6. Add the remaining 1 teaspoon curry powder, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the pot. Stir well to combine.
  7. Pour in chicken broth and 1/2 cup water. Bring to a simmer, then reduce heat to low, cover, and let it cook for 15-20 minutes for the flavors to meld. Remove from heat.
  8. Pour about 1 1/2 cups of the stew base into a blender and blend until smooth. Return the blended portion to the pot and stir to combine. This makes the sauce smoother.
  9. Add the rinsed long-grain parboiled rice and bay leaves to the pot with the sauce. Stir gently to ensure all the rice is coated. Make sure the liquid just covers the rice. If not, add a little more water.
  10. Cover the pot tightly with aluminum foil first, then the lid. Cook on low heat for 30 minutes without lifting the lid. After 30 minutes, remove the pot from the heat and let it rest, still covered, for another 10-15 minutes. This creates the signature smoky flavor (bottom of the pot gets caramelized).
  11. While the rice rests, prepare the fried plantains. Peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces.
  12. Heat 2 cups vegetable oil in a large deep skillet or pot over medium-high heat until it reaches 350-375 degrees Fahrenheit. Fry plantain slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels. Season lightly with salt if desired.
  13. Fluff the Jollof rice with a fork, discarding the bay leaves. Serve the Smoky Jollof Rice with roasted chicken quarters and fried sweet plantains.

Notes

To achieve a more intense smoky flavor for the jollof rice, ensure the pot is tightly sealed and resist the urge to open the lid during cooking and resting.

Nutrition (per serving)