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

Ingredient Substitutions

• Instead of Chicken Drumsticks: Chicken thighs
• Instead of Parboiled Rice: Long grain white rice
• Instead of Black Beans (IPA): Kidney beans, Pinto beans
• Instead of Extra Virgin Olive Oil: Vegetable oil, Canola oil
• Instead of Ripe Plantain: Sweet banana
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Yellow Onion: White onion
• Instead of Yellow Bell Pepper: Orange bell pepper
• Instead of Red Bell Pepper: Green bell pepper
• Instead of Fresh Ginger: Ground ginger (1/2 tsp)
• Instead of Garlic Powder: Fresh garlic (2 cloves)
• Instead of Curry Powder: Curry paste (1 tbsp)
• Instead of Paprika: Smoked paprika
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Ground Thyme: Fresh thyme (1 tsp)
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Chicken Bouillon Cube: Vegetable bouillon cube
• Instead of Ground Crayfish: Shrimp powder

Equipment Needed

• Large Pot with Lid
• Baking Sheet
• Parchment Paper
• Blender
• Knife
• Cutting Board
• Wooden Spoon
• Frying Pan or Skillet
• Measuring Cups

Critical Steps — Do Not Skip

• Seasoning the chicken thoroughly before browning
• Cooking beans until just tender before adding to rice
• Simmering the tomato‑pepper sauce until oil separates
• Ensuring rice is fully cooked and fluffy before serving
• Frying plantain to a golden crisp without burning

Chef Tips from the Video

• Add a splash of lime juice just before serving for extra brightness.
• For a smoky flavor, use smoked paprika instead of regular paprika.
• If you like extra heat, stir in a chopped Scotch bonnet or a pinch of cayenne.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Portion and freeze for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cook the black beans a day ahead and refrigerate.
• Season and brown the chicken drumsticks earlier; keep covered in the fridge.
• Prepare the tomato‑pepper sauce and store it for up to 2 days.

Frequently Asked Questions