Jollof Rice with Stew and Plantain

Ingredients

• 1.5 cups long-grain rice
• 1 can (15 oz) canned crushed tomatoes
• 1 medium onion
• 1 lb chicken thighs
• 2 ripe plantains
• 3 tbsp vegetable oil
• 1 cube chicken bouillon cube
• 1 tsp smoked paprika

Instructions

1. 1

   Season the 1 lb chicken thighs with salt and pepper. In a large pot, heat 1 tbsp of the vegetable oil over medium-high and brown the chicken on both sides until golden, about 6 minutes total. Remove and set aside.

2. 2

   In the same pot, add the remaining 2 tbsp oil and the 1 diced onion. Cook over medium until soft and translucent, about 5 minutes. Stir in the 1 tsp smoked paprika and cook for 1 minute until fragrant.

3. 3

   Add the 1 can crushed tomatoes and 1 cup water. Crumble in the 1 chicken bouillon cube and stir. Return the chicken to the pot, bring to a simmer, then cover and cook for 15 minutes until the chicken is cooked through.

4. 4

   Remove the chicken and set aside. Add the 1.5 cups rice to the sauce, stir well, and cover. Cook over low heat until the rice is tender and has absorbed the liquid, about 20 minutes. Fluff with a fork.

5. 5

   While the rice cooks, peel and slice the 2 plantains into 1/2 inch rounds. Heat a skillet with a little oil over medium and fry the plantains until golden brown on both sides, about 3 minutes per side.

6. 6

   Serve the jollof rice with the stewed chicken and fried plantains on the side. Add extra smoked paprika or hot sauce if you like.

Tools you’ll need

• large pot with lid
• skillet
• knife
• cutting board
• wooden spoon

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