NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS
This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.
Provided by Daisy
Categories World Cuisine Recipes African
Time 1h29m
Yield 8
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 703.2 calories, Carbohydrate 96.3 g, Cholesterol 70.8 mg, Fat 22.8 g, Fiber 6.9 g, Protein 31.7 g, SaturatedFat 11.7 g, Sodium 942 mg, Sugar 16.5 g
SMOKY SPICED JOLLOF RICE & COCONUT-FRIED PLANTAIN
This West African inspired dish food is full of bold, harmonious flavours. Jollof rice is a household staple, often accompanied by fried plantain
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 16
Steps:
- Put the rice in a sieve, rinse thoroughly to remove the starch, then soak in clean cold water for 5 mins. Drain and par-boil the rice for 5 mins until almost cooked, then drain, rinse and set aside.
- Blend the tomatoes, pepper, half the red onion, the garlic and chilli until smooth.
- Finely slice the remaining onion half. Heat the vegetable oil in a large, high-sided pan. Add the sliced onion, bay and thyme, and cook on a medium heat for 8 mins until the onion is softened and aromatic.
- Add the spices with 1 tsp sea salt, cook for a few mins more, then add the tomato purée and cook for 1-2 mins.
- Add half the tomato and pepper mix (freeze the rest for future use). Add the semi-cooked rice and mix thoroughly to coat with the sauce. Add a bit more water, turn down the heat, stir and cover with a lid for 5-10 mins until cooked through. Cooking time will depend on the type of rice, so keep checking it. Don't worry if it catches on the bottom, this will add to the flavour. Season to taste and remove the bay leaves before serving.
- To cook the plantain, simply heat the coconut oil in a high-sided pan until hot. Fry the plantain, turning occasionally, for a few mins until soft and golden. Serve with the rice.
Nutrition Facts : Calories 479 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
JOLLOF RICE WITH FRIED PLANTAINS
Jollof rice is a well-loved one-pot rice dish in popular in many West African countries, including Nigeria. It is made by cooking rice in a flavorful tomato and pepper puree.
Provided by Kwame Onwuachi
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
- Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
- For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
- Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
- For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
- Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
- To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.
NIGERIAN JOLLOF RICE WITH CHICKEN AND FRIED PLANTAINS
This traditional Nigerian dish brings out the best possible flavor of rice and chicken. Chicken is first sauteed on the stove top to produce a wonderful aromatic base for the rice. For an extra special and authentic touch, serve jollof rice with fried plantains.
Provided by Allrecipes Member
Categories African Recipes
Time 1h29m
Yield 8
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 703.2 calories, Carbohydrate 96.3 g, Cholesterol 70.8 mg, Fat 22.8 g, Fiber 6.9 g, Protein 31.7 g, SaturatedFat 11.7 g, Sodium 942 mg, Sugar 16.5 g
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- In a large pan, preheat the cooking oil. Once the oil is hot, add the diced onions and fry for about 3 to 5 minutes or till the onions become soft.
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- Roughly chop the tomatoes, red bell pepper and chili. Place them in the food processor and puree them until smooth. Alternatively, use an immersion blender.
- Pour the puree into a saucepan, bring to a boil and cook for about 4-5 minutes or until slightly thickened.
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- Rub the chicken with the mixed spices from both sides. Sprinkle the chicken with a small amount of oil.
- Cover the chicken with aluminum foil and bake in a preheated oven of 400F/200C for 20 minutes. Remove the foil and continue baking for 25 minutes.
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