Nigerian Party Jollof Rice with Peppered Chicken & Fried Plantain (Dodo) – Authentic Nigeria Recipe

Ingredients for Nigerian Party Jollof Rice with Peppered Chicken & Fried Plantain (Dodo) (4 Servings)

• 1.25 lbs (or 2.5 cups) long-grain parboiled rice in smoky roasted bell pepper-tomato base, prepped into bite-sized pieces
• 1.5 cups spiced oven-seared chicken, washed and trimmed
• 1 cup sweet caramelized plantains
• 1 medium onion and 3 cloves garlic, finely minced with Nigerian curry powder
• 1.5 tbsp traditional Nigeria seasoning (dried thyme, bay leaves, ginger, garlic, Scotch bonnet (ata rodo))
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and Nigerian curry powder until golden.
2. Add dried thyme, bay leaves, ginger, garlic, Scotch bonnet (ata rodo) along with long-grain parboiled rice in smoky roasted bell pepper-tomato base and spiced oven-seared chicken, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with sweet caramelized plantains.