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Ghanaian jollof rice with tomato-pepper rice, chicken, golden fried plantain, vegetables, and herbs.

Ghanaian Jollof Rice with Chicken and Fried Plantain

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Rich Ghanaian tomato-pepper jollof rice served with tender chicken, fried plantain, and fresh vegetables.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Ghanaian
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Base
  • 1 1/2 lb bone-in chicken thighs skin removed
  • 2 tbsp neutral oil divided
  • 2 large red bell peppers seeded
  • 1 large yellow onion quartered
  • 3 cloves garlic
  • 1 inch fresh ginger peeled
  • 1 can crushed tomatoes 14 oz can
  • 2 tbsp tomato paste
Rice and Serving
  • 2 cups long-grain rice rinsed
  • 2 cups chicken stock hot
  • 1 tsp dried thyme
  • 1 tsp mild curry powder
  • 2 large bay leaves
  • 1 large ripe plantain sliced on the diagonal
  • 1/4 cup fresh cilantro chopped

Equipment

  • Large Dutch oven
  • Blender
  • Large skillet
  • Chef's knife
  • Wooden spoon

Method
 

Brown the Chicken:
  1. Season the chicken with salt and pepper. Heat 1 tablespoon oil in a Dutch oven and brown the chicken on both sides, about 6 minutes total. Transfer to a plate.
  2. Blend the bell peppers, half the onion, garlic, and ginger until smooth.
Cook the Jollof Base:
  1. Add the remaining oil and sliced onion to the Dutch oven. Cook until softened, about 5 minutes.
  2. Stir in the blended pepper mixture, crushed tomatoes, tomato paste, thyme, curry powder, and bay leaves. Cook until thick and darkened, 15 to 20 minutes.
Steam and Serve:
  1. Stir in the rice and hot stock. Nestle the chicken into the rice, cover tightly, and cook over low heat until the rice is tender, 25 to 30 minutes.
  2. Meanwhile, fry the plantain slices in a skillet with the remaining oil until golden on both sides.
  3. Rest the jollof covered for 10 minutes. Fluff gently, scatter with cilantro, and serve with fried plantain.

Nutrition

Calories: 620kcalCarbohydrates: 79gProtein: 34gFat: 19gSaturated Fat: 5gCholesterol: 120mgSodium: 840mgFiber: 6gSugar: 12g

Notes

  • The base must reduce before the rice is added.
  • Do not stir during the covered steaming stage.
  • Add a splash of stock if the rice needs more time and the pot looks dry.