Jollof Peacock rice with chicken and fried plantain

(1 votes, average: 4.00 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!!!