Fried chicken with Jollof rice and boiled eggs is a classic West African plate that delivers bold flavors, rich tomato rice, crisp chicken, and a creamy egg to tie it all together. It’s a popular comfort food for celebrations or family gatherings. This recipe serves 4 people.
Ingredients
For the Fried Chicken:
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4 chicken drumsticks or thighs
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon dried thyme
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Oil for deep frying
For the Jollof Rice:
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2 cups long-grain parboiled rice
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3 large tomatoes, blended
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1 red bell pepper, blended
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1 small onion, blended
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2 cloves garlic, minced
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2 tablespoons tomato paste
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¼ cup vegetable oil
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1 teaspoon dried thyme
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½ teaspoon curry powder
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1 bay leaf
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3–4 cups chicken stock or water
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Salt and pepper to taste
For the Boiled Eggs:
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4 large eggs
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Pinch of salt
Preparing the Chicken
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Season the chicken pieces with salt, pepper, paprika, garlic powder, and dried thyme. Let it marinate for at least 30 minutes.
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Heat oil in a deep pan over medium heat. Fry the chicken until golden brown and crisp, about 8–10 minutes per side.
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Drain on paper towels and set aside.
Cooking the Jollof Rice
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Heat vegetable oil in a large pot. Add the blended onions, tomatoes, and red peppers. Cook for 10–15 minutes until the sauce thickens and the raw taste disappears.
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Stir in tomato paste, garlic, thyme, curry powder, and bay leaf. Cook for another 5 minutes.
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Add the rice and stir well so every grain is coated in the sauce.
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Pour in chicken stock or water, add salt and pepper to taste. Cover the pot and cook on low heat for 20–25 minutes, or until the rice is tender and has absorbed the sauce.
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Fluff the rice with a fork before serving.
Boiling the Eggs
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Place the eggs in a saucepan and cover with water.
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Add a pinch of salt and bring to a boil.
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Boil for 9–10 minutes for a firm egg, then remove and plunge into cold water. Peel when cooled.
Serving
Serve a portion of Jollof rice with a piece of fried chicken and a boiled egg. Garnish with sliced onions or peppers if desired.
Storing
Leftovers can be kept in an airtight container in the refrigerator for up to 2 days.
A plate of Fried Chicken with Jollof Rice and Boiled Eggs delivers savory richness, a hint of spice, and a heartwarming taste of West African comfort.
