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

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Jollof rice with grilled chicken, fried plantains, green vegetable sauce, and avocado is a vibrant West African–inspired meal combining smoky tomato rice, juicy spiced chicken, sweet plantains, savory greens, and creamy avocado for a perfectly balanced plate.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop & Grilling
  • Cuisine: West African
  • Diet: Halal

Ingredients

  • 2 cups long-grain parboiled rice
  • 1/4 cup vegetable oil
  • 1 large onion, finely chopped
  • 2 red bell peppers, blended
  • 3 ripe tomatoes, blended
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 1/2 cups chicken stock or water
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1/2 teaspoon white pepper
  • 1 1/2 teaspoons salt
  • 4 chicken leg quarters or thighs
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (for chicken)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (for chicken)
  • 1 tablespoon lemon juice
  • 3 ripe plantains
  • Vegetable oil for frying
  • 4 cups fresh spinach or ugwu leaves, chopped
  • 3 tablespoons vegetable oil (for sauce)
  • 1 medium onion, finely chopped
  • 1 green bell pepper, blended
  • 2 cloves garlic, minced
  • 1 tablespoon crayfish powder (optional)
  • 1/2 teaspoon ground dried pepper
  • 1 teaspoon salt (for sauce)
  • 2 ripe avocados, sliced

Instructions

  1. Rinse the rice until water runs mostly clear and set aside.
  2. Heat oil in a large pot, sauté onion until soft, then add tomato paste and cook for 3 minutes.
  3. Add blended tomatoes and peppers, garlic, and ginger. Cook for 12–15 minutes until thickened.
  4. Season with thyme, bay leaf, curry powder, paprika, white pepper, and salt.
  5. Add stock, bring to a gentle boil, stir in rice, cover, and cook on low for 20–25 minutes. Fluff and remove bay leaf.
  6. Mix oil, spices, salt, and lemon juice, then rub over chicken and marinate for 30 minutes.
  7. Grill chicken over medium heat for 25–30 minutes until cooked through and lightly charred.
  8. Peel and slice plantains, then fry in hot oil for 2–3 minutes per side until golden. Drain and salt lightly.
  9. Heat oil for the green sauce, sauté onion, add green pepper and garlic, and cook briefly.
  10. Stir in crayfish (if using), dried pepper, salt, then add greens and cook until just wilted.
  11. Serve jollof rice with grilled chicken, fried plantains, green vegetable sauce, and avocado slices.

Notes

  • Use ripe plantains for the best sweetness.
  • Cook jollof rice on low heat to avoid burning.
  • Marinating the chicken longer enhances flavor.
  • Green sauce should remain vibrant, not overcooked.
  • Avocado should be sliced fresh before serving.

Nutrition

Find it online: https://savorymomskitchen.com/jollof-rice-with-grilled-chicken-fried-plantains-green-vegetable-sauce-and-avocado/