Jollof Rice with Plantain and Chicken Recipe

There are few meals that feel as comforting, celebratory, and deeply satisfying as a well-cooked jollof rice with plantain and chicken recipe. From the moment the pepper base hits hot oil and fills the kitchen with that unmistakable aroma, you already know something special is coming. I’ve cooked jollof rice more times than I can count, but this version with juicy chicken and sweet fried plantains remains one of my absolute favorites because it brings together bold spice, gentle sweetness, and smoky depth in one plate.

This jollof rice with plantain and chicken recipe is inspired by classic Nigerian home cooking. It’s the kind of dish you make for Sunday lunch, festive gatherings, or when you simply want to impress without overcomplicating things. The rice is rich and tomato-forward, the chicken is seasoned and golden, and the plantains add that irresistible contrast that balances the heat and savoriness. I love how every bite feels complete, so you don’t need fancy sides to enjoy it.

What makes this recipe special is balance. I focus on building flavor slowly, using a blended pepper base, well-seasoned chicken stock, and the right cooking technique to ensure the rice absorbs all that goodness without turning mushy. If you’ve ever struggled with soggy or undercooked jollof, I’ll walk you through exactly how I avoid that. By the end, you’ll have a dependable, crowd-pleasing jollof rice with plantain and chicken recipe you can confidently return to again and again.

Ingredients for Jollof Rice with Plantain and Chicken Recipe

For the Chicken

• 1.5 kg chicken (cut into medium pieces)
• 1 medium onion (sliced)
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• 2 seasoning cubes
• 1 cup water
• Vegetable oil for frying

For the Jollof Rice

• 6 cups long-grain parboiled rice
• 5 medium tomatoes
• 4 red bell peppers
• 2 scotch bonnet peppers (adjust to taste)
• 2 medium onions
• 1/2 cup vegetable oil
• 3 tablespoons tomato paste
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt to taste
• 2 seasoning cubes
• Chicken stock (from boiling the chicken)
• Water as needed

For the Plantains

• 4 ripe plantains
• Vegetable oil for frying
• Salt (optional)

Preparation and Cook Time

• Preparation Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yields: Serves 6 people

Instructions

Step 1: Season and Cook the Chicken

I start this jollof rice with plantain and chicken recipe by seasoning the chicken thoroughly because flavorful chicken makes all the difference. In a large pot, I combine the chicken pieces with sliced onions, curry powder, thyme, paprika, garlic powder, onion powder, seasoning cubes, and salt. I add one cup of water, stir well, and let it cook on medium heat for about 20 minutes until the chicken is tender and infused with seasoning.

Once the chicken is cooked, I remove it from the stock and set both aside. The stock is liquid gold and will be used to cook the rice later. I then heat vegetable oil in a frying pan and lightly fry the chicken pieces until they turn golden brown. This step adds depth and texture, but you can skip frying if you prefer a lighter version.

Step 2: Prepare the Pepper Base

The heart of any great jollof rice with plantain and chicken recipe is the pepper base. I blend the tomatoes, red bell peppers, scotch bonnet peppers, and one onion until smooth. For best results, I like to boil the blended mixture for about 10 to 15 minutes to reduce excess water. This helps prevent the rice from becoming soggy and intensifies the flavor.

Step 3: Build the Jollof Sauce

In a large, heavy-bottomed pot, I heat vegetable oil on medium heat and sauté the remaining chopped onion until fragrant. I stir in the tomato paste and fry it for about 5 minutes, allowing it to darken slightly and lose its raw taste. Next, I add the reduced pepper blend, curry powder, thyme, bay leaves, seasoning cubes, and salt. I let this sauce cook for 15 to 20 minutes, stirring occasionally, until the oil rises to the top and the sauce thickens.

Step 4: Add Rice and Cook

I rinse the rice thoroughly until the water runs clear, then add it directly into the jollof sauce. I stir to coat every grain with the rich pepper mixture. At this stage, I pour in the reserved chicken stock and a bit of water, just enough to barely cover the rice. Too much liquid will ruin the texture, so I’m careful here.

I cover the pot with foil and a tight-fitting lid and let the rice cook on low heat for about 30 minutes. Halfway through, I gently stir the rice to prevent burning. By the time it’s done, the rice is fluffy, smoky, and deeply flavorful. This is exactly how I want my jollof rice with plantain and chicken recipe to turn out every single time.

Step 5: Fry the Plantains

While the rice cooks, I peel and slice the ripe plantains diagonally. I heat oil in a pan and fry the plantain slices until golden brown on both sides. I remove them onto paper towels to drain excess oil. The sweetness of the plantains pairs beautifully with the spicy rice and savory chicken.

Step 6: Serve

To serve, I dish out the jollof rice, top it with fried chicken pieces, and add a generous portion of fried plantains on the side. Sometimes, I garnish with sliced onions or fresh vegetables for extra color and crunch.

Tips and Variations for Jollof Rice with Plantain and Chicken Recipe

If you want a smokier flavor, I recommend letting the rice cook undisturbed for the last few minutes so it slightly toasts at the bottom. That smoky layer is a prized feature in Nigerian jollof. You can also add vegetables like carrots, green beans, or peas if you want extra texture and nutrition.

For a spicier version of this jollof rice with plantain and chicken recipe, increase the scotch bonnet peppers. If you prefer it mild, reduce them or remove the seeds before blending. You can also swap fried chicken for grilled or oven-baked chicken to change things up.

Another variation I enjoy is using coconut milk to replace part of the water when cooking the rice. It adds a subtle richness that works surprisingly well with the tomato base. No matter how you customize it, the key is patience and proper seasoning.

Conclusion

This jollof rice with plantain and chicken recipe is one I truly love because it represents comfort, culture, and celebration all on one plate. It’s hearty enough for special occasions yet simple enough for everyday cooking. When done right, it delivers bold flavors, perfect texture, and that unmistakable aroma that makes everyone gather around the kitchen.

If you try this recipe, I encourage you to make it your own while respecting the basics. Taste as you go, trust the process, and don’t rush the sauce. I promise that once you master this jollof rice with plantain and chicken recipe, it will become a regular favorite in your home, just like it is in mine.