Chicken and Plantain Jollof Rice

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A vibrant one-pot dish featuring tender chicken simmered in a rich tomato and pepper sauce, served over fragrant rice and caramelized plantains for a sweet-savory twist on the classic Nigerian staple. This Nigerian-inspired one-pot recipe, ready in about 65 minutes, pairs chicken thighs, ripe plantains, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 large ripe plantains
• 3 tbsp tomato paste
• 2 medium bell peppers
• 1 large onion
• 4 cloves garlic
• 3 medium tomatoes
• 1.5 cups long-grain rice
• 2 cups chicken broth
• 3 tbsp palm oil
• 1 tsp thyme
• 1 tsp curry powder
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Cut chicken thighs into 1-inch pieces and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp palm oil in a large pot over medium-high heat, then sear chicken pieces until golden brown on all sides, about 5 minutes.
2. Step 2: Finely chop 1 medium onion, 2 bell peppers, and 4 garlic cloves. Add to the pot and sauté for 3 minutes until fragrant, stirring constantly to prevent burning.
3. Step 3: Add tomato paste and cook for 2 minutes until it darkens slightly, then stir in chopped tomatoes and cook until they break down and form a thick sauce, about 8 minutes.
4. Step 4: Add rice, chicken broth, thyme, curry powder, remaining salt, and pepper. Stir well, cover, and simmer on low heat for 25 minutes until rice is tender and liquid is absorbed.
5. Step 5: While rice cooks, slice plantains into 1/2-inch thick rounds and pan-fry in 1 tbsp palm oil over medium heat until golden and caramelized on both sides, about 4 minutes per side.
6. Step 6: Serve jollof rice topped with caramelized plantains and extra fried plantain slices for garnish.