Ghanaian Jollof Rice with Chicken and Fried Plantain
Rich Ghanaian tomato-pepper jollof rice served with tender chicken, fried plantain, and fresh vegetables.
Equipment
- Large Dutch oven
- Blender
- Large skillet
- Chef's knife
- Wooden spoon
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
Instructions
Brown the Chicken:
- 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.
- Blend the bell peppers, half the onion, garlic, and ginger until smooth.
Cook the Jollof Base:
- Add the remaining oil and sliced onion to the Dutch oven. Cook until softened, about 5 minutes.
- 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:
- 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.
- Meanwhile, fry the plantain slices in a skillet with the remaining oil until golden on both sides.
- Rest the jollof covered for 10 minutes. Fluff gently, scatter with cilantro, and serve with fried plantain.
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.
Nutrition
Calories: 620kcalCarbohydrates: 79gProtein: 34gFat: 19gSaturated Fat: 5gCholesterol: 120mgSodium: 840mgFiber: 6gSugar: 12g