Jollof Peacock rice with chicken and fried plantain

(3 votes, average: 4.67 out of 5)


    • 2 cups of Peacock Thai Jasmine rice
    • 500 gr of chicken
    • 1/4 groundnut oil
    • 1 cooking spoon crayfish
    • salt
    • 1 medium size of onion
    • 4 yellow pepper
    • 15 pieces fresh tomatoes
    • 2 maggi cubes
    • 1 sachet curry powder
    • 1 teaspoon thyme
    • 2 pieces plantain


    • Step 1

    • Boil Peacock Thai Jasmine rice for 20mins, wash and keep aside.

      Step 2

    • Boil the chicken with the onion, the maggi cubes, salt and thyme.

      Step 3

    • Place pan on fire, pour in groundnut oil and allow to cook for 5 mins. Then put in the chicken gently. Secondly, put in the plantain (sliced) and bring down when is done.

      Step 4

    • Turn upside down and bring out once is brown.

      Step 5

    • Blend the tomatoes and pepper.

      Step 6

    • Boil the tomatoes and pepper till is dry, then add groundnut oil and the sliced onions.

      Step 7

    • Allow to fry for 7 mins, then pour in the stock, stir and add the curry, salt, the maggi cubes and crayfish.

      Step 8

    • Allow to boil very well and pour in the Peacock Thai Jasmine rice and stir. Cover the pot and allow to boil till is dry.

      Food is ready!!!