Jellof Rice and Beans with Fried Plantain for the weekend

Ingredients

• 4 pieces Chicken Drumsticks (skin-on, bone-in; trimmed)
• 3 cups Parboiled Rice (rinsed until water runs clear)
• 1 cup Black Beans (IPA) (dried; rinsed and soaked briefly)
• 0.5 cup Extra Virgin Olive Oil (for sauce; plus extra for frying plantain)
• 1 large Ripe Plantain (peeled and sliced into 1/2‑inch rounds)
• 2 medium Tomatoes (chopped for blending)
• 1 large Yellow Onion (sliced for sauce and seasoning)
• 1 piece Yellow Bell Pepper (seeded and sliced)
• 1 piece Red Bell Pepper (seeded and sliced)
• 1 inch Fresh Ginger (peeled and minced)
• 1 tsp Garlic Powder
• 1 tsp Curry Powder
• 1 tsp Paprika
• 1 tsp Italian Seasoning
• 1 tsp Ground Thyme
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp Salt (or to taste)
• 1 cube Chicken Bouillon Cube (or stock cube)
• 1 tbsp Ground Crayfish (optional, adds authentic flavor)

Instructions

1. Prepare Vegetables

   Slice the yellow onion, chop the tomatoes, seed and slice the yellow and red bell peppers, and mince the ginger. Set aside for blending.

   Time: PT10M

2. Pre‑cook Black Beans

   Rinse the black beans, place them in a pot of boiling water, cover, and simmer for 10‑15 minutes until just tender. Drain and set aside.

   Time: PT15M

   Temperature: 100°C

3. Season and Brown Chicken

   In a bowl combine chicken drumsticks with sliced onion, yellow bell pepper, thyme, curry powder, Italian seasoning, paprika, garlic powder, salt, black pepper, and crumble the bouillon cube over them. Toss to coat.

   Time: PT5M

4. Broil Chicken

   Lay the seasoned drumsticks on a parchment‑lined baking sheet and broil on high for about 15 minutes, turning once, until the skin is browned.

   Time: PT15M

   Temperature: 250°C

5. Make Tomato‑Pepper Sauce

   Heat 1/2 cup extra‑virgin olive oil in a saucepan for 30 seconds, add the sliced onion and sauté briefly. Add the blended mixture of tomatoes, bell peppers, and ginger. Cook on low heat, stirring occasionally, for about 15 minutes until the oil rises to the surface.

   Time: PT15M

   Temperature: Low

6. Combine Sauce, Chicken, and Stock

   Transfer the browned chicken to the pot, pour the tomato‑pepper sauce over it, add any remaining chicken juices, and bring to a gentle boil. Stir in ground crayfish (if using), a pinch of extra salt, and crumble another bouillon cube if needed.

   Time: PT5M

   Temperature: Medium

7. Add Rice and Beans

   Stir in the rinsed parboiled rice followed by the partially cooked black beans. Mix well, cover the pot, and reduce heat to medium‑low. Simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.

   Time: PT20M

   Temperature: Medium‑Low

8. Fry Plantain

   Slice the ripe plantain into 1/2‑inch rounds. Heat a shallow layer of oil in a skillet over medium heat and fry the slices for about 5 minutes, turning once, until golden brown. Drain on paper towels.

   Time: PT5M

   Temperature: Medium

9. Finish and Serve

   Gently fluff the rice and beans, fold in the fried plantain pieces, and serve hot with the chicken drumsticks on the side.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

80g

Fat

15g

Fiber

10g