One-Pot Jollof Chicken and Plantain Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant, one-pot meal featuring tender chicken simmered in a rich tomato-pepper sauce with sweet plantain and fluffy rice, embodying the heart of Nigerian home cooking. This nigerian-inspired quick meals ready in about 55 minutes pairs chicken thighs, onion, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lb (450g) bone-in, skin-on chicken thighs
• 1 large, finely chopped onion
• 2 medium, finely chopped tomatoes
• 1 medium, finely chopped green bell pepper
• 1 medium, finely chopped red bell pepper
• 1 medium, peeled and diced into 1/2-inch cubes sweet potato
• 1 medium, peeled and diced into 1/2-inch cubes plantain
• 1 cup (180g) long-grain rice
• 2 cups (480ml) chicken stock
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add chicken, skin-side down, and cook for 5-7 minutes until golden brown, then flip and cook for 3-4 minutes. Remove chicken and set aside.
2. Step 2: Add remaining 1 tbsp vegetable oil to the pot. Cook 1 large chopped onion over medium heat for 3-4 minutes until softened. Add 2 medium chopped tomatoes, 1 medium chopped green bell pepper, and 1 medium chopped red bell pepper, cooking for 5-7 minutes until tomatoes break down and oil separates.
3. Step 3: Stir in 1 tbsp tomato paste, 1 tsp thyme, 1 tsp paprika, 1/2 tsp ground ginger, and 1/4 tsp cayenne pepper, cooking for 1 minute until fragrant. Add 1/2-inch diced sweet potato and 1/2-inch diced plantain, stirring to coat. Cook for 2 minutes.
4. Step 4: Add 1 cup rice and stir to combine. Pour in 2 cups chicken stock, bring to a simmer, then return chicken to the pot. Cover tightly with a lid and reduce heat to low. Simmer for 25-30 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove lid, fluff rice gently with a fork, and check seasoning. Garnish with fresh cilantro and serve hot.