Nigerian Chicken and Plantain Jollof Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 65 minutes pairs chicken thighs, large 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.

★ 4.4 (8 ratings) Prep: 25 min Cook: 40 min Serves 4 Nigerian cuisine 680 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Nigerian Chicken and Plantain Jollof Rice take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Nigerian Chicken and Plantain Jollof Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Nigerian Chicken and Plantain Jollof Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Nigerian Chicken and Plantain Jollof Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Nigerian Chicken and Plantain Jollof Rice?

Nigerian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes