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Roasted garlic jollof rice with seasoned chicken thighs and fried plantains served in a bowl with fresh tomatoes and caramelized onions.
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Roasted Garlic Jollof Rice + Chicken Thighs + Fried Plantains

Ingredients

πŸ— Chicken

  • 2 –2.5 lbs boneless skinless chicken thighs (whole)
  • Salt
  • Black pepper
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • Optional: paprika or cayenne
  • 1 –2 tbsp oil for searing

πŸ”₯ Roasted Base

  • 5 –6 medium tomatoes
  • 2 red bell peppers
  • 1 –2 habanero peppers
  • 1 large red onion cut into chunks
  • 2 heads garlic tops cut off
  • 2 –3 sprigs fresh thyme
  • 1 tsp finely chopped fresh ginger
  • 2 –3 tbsp vegetable oil
  • Light salt

πŸ§… Flavor Base

  • 1 medium red onion thin sliced
  • 3 tbsp tomato paste
  • 1/4 cup vegetable oil

🍚 Rice

  • 2 cups long-grain parboiled rice
  • 2 –2.5 cups hot chicken stock
  • 2 bay leaves
  • 1 –2 chicken bouillon cubes
  • Salt to taste

🧈 Final Finish

  • Reserved caramelized onions
  • 1 –2 fresh tomatoes small diced
  • 1 –2 tbsp butter cubed

🍌 Fried Plantains

  • 2 –3 very ripe plantains
  • Oil for frying
  • Pinch of salt

Instructions

Season the chicken

  • Season chicken thighs with:
  • Salt
  • Black pepper
  • Curry powder
  • Thyme
  • Garlic powder
  • Optional paprika/cayenne
  • Let rest 20–30 minutes. Refrigerate if resting longer.

Roast the base

  • Preheat oven to 425–450Β°F.
  • On a sheet tray add:
  • Tomatoes
  • Bell peppers
  • Habaneros
  • Chunked red onion
  • Garlic heads
  • Thyme sprigs
  • Drizzle with oil and lightly salt.
  • Roast 25–35 minutes until:
  • Vegetables are softened
  • Edges are charred
  • Garlic is soft
  • Remove thyme stems and discard.

Blend

  • Add roasted vegetables to blender.
  • Squeeze roasted garlic into blender.
  • Add chopped ginger.
  • Blend until smooth.

Sear chicken

  • Heat oil in a heavy pot.
  • Sear chicken thighs 2–3 minutes per side until browned.
  • Remove and set aside.
  • Leave drippings in pot.

Build the flavor base

  • Add sliced red onions to pot.
  • Cook 6–8 minutes until soft and lightly caramelized.
  • Remove about ¼–⅓ of onions and reserve for finishing later.
  • Add tomato paste.
  • Cook 2–3 minutes until darkened and slightly caramelized.
  • Add:
  • Curry powder
  • Dried thyme
  • Cook 30–60 seconds.

Add roasted blend

  • Pour blended roasted base into pot.
  • Cook 10–15 minutes until:
  • Thickened
  • Reduced
  • Slightly oily

Season

  • Add:
  • Bay leaves
  • Bouillon cube(s)
  • Salt
  • Taste and adjust seasoning.

Add stock FIRST

  • Pour in hot chicken stock.
  • Bring to a gentle simmer.
  • Taste again and adjust seasoning if needed.

Add rice

  • Rinse rice until water runs mostly clear.
  • Add rice to pot.
  • Let sit 30–60 seconds, then stir gently.

Add chicken

  • Return chicken and juices to pot.
  • Nestle into rice.

Cook

  • Bring to a light boil for 2–3 minutes.
  • Reduce heat to LOW.
  • Cover tightly.
  • Cook 20–25 minutes with minimal stirring.

Final steam

  • Turn heat OFF.
  • Rest covered 5–10 minutes.

Finish

  • Remove chicken and let rest 5 minutes.
  • In the pot:
  • Add butter cubes
  • Add reserved onions
  • Add diced fresh tomatoes
  • Cover 3–5 minutes.
  • Cube chicken into large bite-size pieces.
  • Return chicken to pot and gently fold in.

Fry plantains

  • Slice plantains diagonally about Β½" thick.
  • Heat oil over medium heat.
  • Fry 2–3 minutes per side until deep golden.
  • Lightly salt immediately after frying.
  • 🍽️ Serve
  • Plate jollof rice with chicken throughout and fried plantains on the side.

Video

@jefsmk

This isn’t basic jollof… this is engineered πŸ”₯ Roasted base. Layered flavor. Perfect texture. #jollofrice #homecooking #foodtok #chickenrecipe #comfortfood

♬ 开心愉悦口哨民谣 Happy Cooking - Ivan_Markelov