- Rice2 CupsOnions 2 diced
- Onion2 Pieces
- Chicken Drumstick1 Kilograms
- Fresh Pepper9 PiecesTatashe(long red bell pepper) and ata rodo (scotch bonnet pepper)
- Fresh Tomatoes7 PiecesSmall tomatoes. Or use 3 large tomatoes
- SaltTo taste
- Knorr Bouillon / Seasoning Cubes3 CubesOr to taste
- Thyme1 Teaspoons
- Plantains1 Fingers
- Vegetable OilTo fry plantains, chicken and to make the jollof sauce
- Water2 LitresTo boil the chicken and rice
- Vegetable (Optional)Sliced. Any. To garnish
- Tomato Paste1 Small TinsAbout 50 to 70 grams
- Curry Powder1 Teaspoons
1. Blend the fresh pepper, tomatoes and onion to a smooth paste and set aside
2. Place the chicken drumsticks in about 5oomls of water in a large saucepan and boil. Add half onions, thyme, 1 cube of knorr, 1 tsp salt, and cook for 10 minutes. Drain, reserving the cooking liquid (stock).
3. Add oil to a large saucepan and fry the chicken, turning for 3 minutes or untill the chicken is cooked through with a golden color, transfer to a plate, reserve the oil in the pan.
4. Put plantains in same oil and fry on both sides until golden about 2-3 minutes per side, transfer to a plate.
5. Drain most of the oil used to fry the plantains and chicken leaving enough to cook the sauce to make the jollof rice. Add the tomato paste and the blended tomatoes, onions and pepper to the heated oil and cook for about 10 minutes or until the blend doesn’t taste raw.
6. Season with salt and Knorr seasoning cube, 1/2 teaspoon curry powder and thyme in between cook time. Add in the chicken drumsticks and cook for about 3 minutes or until the chicken is well coated in the saucd. Using tongs, remove chicken from the pan, leaving the sauce.
Making the jollof rice
7. Parboil rice for 5 minutes with little water on low heat then wash the rice with lukewarm water.
8. Tranfer the rice into another pot, add water (enough to cook the rice until done), salt to taste, onions, the remaining 1/2 teaspoon thyme and curry powder (or use the chicken stock from step 1 if you have enough stock to cook the rice) cover it and allow to cook till rice softens and the water dries up.
9. Now add the sauce to the rice, use a wooden spoon to mix it properly until rice and sauce is combined, then switch off the heat and leave to steam with the residual heat for another one minute or two and your jollof rice is ready.
Serve the jollof rice with chicken and plantains.