Jollof Rice with Grilled Chicken, Fried Plantains, Green Vegetable Sauce, and Avocado

This vibrant West African–inspired plate brings together smoky jollof rice, juicy grilled chicken, sweet fried plantains, a savory green vegetable sauce, and creamy avocado. It’s a complete, colorful meal that balances spice, sweetness, and freshness in every bite.

Why You’ll Love This Recipe

• A full, satisfying meal with multiple textures and flavors on one plate
• Bold yet balanced spices that are easy to customize
• Great for family dinners or special occasions
• Uses accessible ingredients with straightforward techniques
• Naturally halal-friendly and nourishing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Jollof rice
long-grain parboiled rice: 2 cups (400 g)
vegetable oil: 1/4 cup (60 ml)
onion, finely chopped: 1 large (200 g)
red bell peppers, blended: 2 medium (300 g)
ripe tomatoes, blended: 3 medium (360 g)
tomato paste: 3 tablespoons (45 g)
garlic, minced: 3 cloves (9 g)
fresh ginger, grated: 1 tablespoon (12 g)
chicken stock or water: 2 1/2 cups (600 ml)
thyme: 1 teaspoon
bay leaf: 1
curry powder: 1 teaspoon
paprika: 1 teaspoon
white pepper: 1/2 teaspoon
salt: 1 1/2 teaspoons

Grilled chicken
chicken leg quarters or thighs: 4 pieces (about 1 kg)
vegetable oil: 2 tablespoons (30 ml)
garlic powder: 1 teaspoon
onion powder: 1 teaspoon
paprika: 1 teaspoon
ground ginger: 1/2 teaspoon
black pepper: 1/2 teaspoon
salt: 1 teaspoon
lemon juice: 1 tablespoon (15 ml)

Fried plantains
ripe plantains: 3 medium (600 g)
vegetable oil for frying: 1 1/2 cups (360 ml)
salt: 1/4 teaspoon

Green vegetable sauce
fresh spinach or ugwu leaves, finely chopped: 4 cups (160 g)
vegetable oil: 3 tablespoons (45 ml)
onion, finely chopped: 1 medium (150 g)
green bell pepper, blended: 1 medium (120 g)
garlic, minced: 2 cloves (6 g)
crayfish powder (optional): 1 tablespoon (10 g)
ground dried pepper: 1/2 teaspoon
salt: 1 teaspoon

To serve
ripe avocados, sliced: 2 medium (400 g)

Directions

Prepare the jollof rice
Rinse the rice under cold water until the water runs mostly clear and set aside. Heat the oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft. Stir in the tomato paste and cook for 3 minutes to reduce its raw taste. Add the blended tomatoes and peppers, garlic, and ginger. Cook the sauce for 12–15 minutes, stirring occasionally, until thick and reduced. Season with thyme, bay leaf, curry powder, paprika, white pepper, and salt. Pour in the stock, bring to a gentle boil, then stir in the rice. Cover tightly and cook on low heat for 20–25 minutes until the rice is tender and fluffy. Remove the bay leaf and gently fluff.

Grill the chicken
Combine oil, garlic powder, onion powder, paprika, ground ginger, black pepper, salt, and lemon juice. Rub the mixture all over the chicken pieces. Let marinate for at least 30 minutes. Grill over medium heat or in a grill pan for 25–30 minutes, turning occasionally, until fully cooked and lightly charred on the outside.

Fry the plantains
Peel and slice the plantains diagonally into 1 cm thick pieces. Heat oil in a frying pan over medium heat. Fry the plantains in batches for 2–3 minutes per side until golden brown. Remove and drain on paper towels, then lightly sprinkle with salt.

Make the green vegetable sauce
Heat oil in a pan over medium heat. Add the chopped onion and sauté for 3 minutes. Stir in the blended green bell pepper and garlic, cooking for another 4 minutes. Add crayfish powder if using, ground dried pepper, and salt. Fold in the chopped greens and cook for 3–5 minutes until wilted but still vibrant.

Assemble
Serve a portion of jollof rice with grilled chicken, fried plantains, a spoonful of green vegetable sauce, and fresh avocado slices on the side.

Servings and timing

Servings: 4 generous plates
Prep time: 30 minutes
Cook time: 60 minutes
Total time: about 1 hour 30 minutes

Variations

• Use chicken breast or drumsticks instead of thighs
• Add green peas or mixed vegetables directly into the jollof rice
• Replace spinach with kale or Swiss chard in the green sauce
• Spice it up with extra chili peppers in the tomato base
• Oven-bake the plantains instead of frying for a lighter option

Storage/Reheating

Store leftover jollof rice, chicken, and sauces in separate airtight containers in the refrigerator for up to 3 days. Reheat rice and chicken gently on the stovetop or in the microwave with a splash of water to prevent drying out. Plantains are best reheated in a pan or oven to restore crisp edges. Avocado should always be sliced fresh before serving.

FAQs

Can I make jollof rice without a blender?

Yes, you can finely chop the tomatoes and peppers, though blending gives a smoother, more traditional texture.

What rice works best for jollof?

Parboiled long-grain rice holds its shape well and absorbs flavor without becoming mushy.

How do I know the chicken is fully cooked?

The juices should run clear, and the internal temperature should reach 75°C.

Can I cook everything ahead of time?

Yes, all components except avocado can be prepared a day in advance and reheated.

Is the green vegetable sauce spicy?

It is mildly spicy, but you can adjust the heat by changing the amount of dried pepper.

Can I use frozen spinach?

Yes, thaw it completely and squeeze out excess water before cooking.

Why is my jollof rice too soft?

Too much liquid or overcooking can cause mushy rice. Measure carefully and cook on low heat.

Can I bake the chicken instead of grilling?

Yes, bake at 200°C for 40–45 minutes, turning once for even browning.

Are plantains supposed to be very ripe?

Yes, ripe plantains with black spots are sweeter and fry beautifully.

Can I skip the crayfish?

Yes, it is optional and the sauce will still be flavorful without it.

Conclusion

Jollof rice with grilled chicken, fried plantains, green vegetable sauce, and avocado is a complete, comforting meal that celebrates bold flavors and wholesome ingredients. Whether you’re cooking for guests or enjoying a special family dinner, this dish delivers warmth, color, and satisfaction on every plate.

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