Nigerian Jollof Rice with Chicken and Fried Plantains

Place chicken drumsticks in a large Dutch oven over medium heat. Add 1/2 onion ginger crushed bouillon cubes garlic curry powder 1 teaspoon herbes de Provence black pepper and cayenne pepper. Mix well. Cook until chicken starts sticking to the bottom about 5 minutes. Pour in water mix cover the pot and bring to a gentle simmer; cook for 15 minutes. Remove from heat.

Transfer chicken to a baking dish using a slotted spoon. Strain cooking liquid through a fine-mesh sieve. Reserve 1 1/2 cups liquid. Discard solids.

Preheat oven to 400 degrees F (200 degrees C).

Bake chicken in the preheated oven until no longer pink in the middle and the juices run clear about 30 minutes. An instant-read thermometer inserted into the thickest part should read 165 degrees F (74 degrees C).

Heat 3 tablespoons vegetable oil in a large pot over medium-low heat and cook 1/2 onion until soft and translucent but not browned about 5 minutes. Add tomato sauce; cook and stir until slightly thickened and infused into the oil 5 to 7 minutes.

Stir reserved chicken broth coconut milk 1 teaspoon herbes de Provence salt and pepper into the pot. Bring to a simmer; add rice. Cook stirring often until rice is almost tender 15 to 20 minutes. Add frozen vegetables and continue cooking until rice is tender and creamy about 5 minutes.

Heat 1/2 cup of canola oil in a nonstick pan over medium heat. Add plantains and fry on both sides until golden and crispy about 2 to 3 minutes per side. Drain on paper towels. Garnish jollof rice with friend plantains and serve with chicken.