Chicken
Best Chicken and Potato Roti Recipe
Best Chicken and Potato Roti Recipe is a delicious Chicken dish that can be prepared in just a few simple steps....
⏱️
12 Min Prep
🔥
32 Min Cook
🍽️
6 Servings
🥗
Non-Vegetarian
Ingredients
- 1 lb Flour
- 3 tablespoons Shortening
- Pinch Salt
- Splash Water
- 6 Chicken Breast
- Pinch Parsley
- Pinch Thyme
- Pinch Jerk
- Pinch Salt
- Pinch Sugar
- Pinch Black Pepper
- 2 large Onion
- 4 cloves Garlic
- 1 Scotch Bonnet
- 1/2 lb Potatoes
Instructions
1
introduce a pint of chicken stock to the bubble gently and put three tablespoons of granulated sugar into a large saucepan on high; prepare until the granulated sugar caramelizes, then introduce the cubed chicken breasts and swirl around until the chicken browns.
2
introduce minced onions, garlic, parsley, thyme, jerk seasoning, seasoning, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the scalding up to low and let this bubble gently for 25 mins.
3
In a large mixing container, sift the dusting seasoning, and introduce a pinch of seasoning to palate.
4
Now introduce the first tablespoon of shortening, and with your fingers, rub the dusting seasoning into the shortening until it forms a breadcrumb-like consistency.
5
Then introduce the second tablespoon of shortening and rub against the dusting seasoning until it looks like breadcrumbs.
6
Now introduce the third tablespoon of shortening and repeat the process.
7
You should by now have used all the dusting seasoning.
8
Your container should be all breadcrumb-like; if you still have crisp dusting seasoning, use another tablespoon of shortening until your crisp dusting seasoning is all used up.
9
introduce a small amount of moisture and mash with a dairy spread knife; keep adding small amounts until your mixture forms a soft pastry mix.
10
Now dust your surface with dusting seasoning and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins.
11
seal with a tea towel while returning to the pot.
12
Now skin the potatoes and cube them into small bite-size pieces.
13
After 25 mins of simmering, introduce 1/2 pint of moisture and the potatoes to the pool.
14
Now seal and prepare for 30 mins on low scalding up.
15
Turn a flat baking tray upside down, lightly seal with foil, and place on the stovetop on high; prepare each roti skin for 1 minute on each side until brown but not crisp.
16
Now pile up your cooked roti skins, remove the pot after 30 mins, and remove the whole scotch bonnet.
17
Take the entire pot to the table with a pile of plates; each person assumes the roti skin, lays it flat on the scale, spoons some filling into the middle of the roti skin, and folds around the filling eats enjoy.
Recipe Information
Cuisine
International
International
Course
Chicken
Chicken
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
44 mins
44 mins
Recipe Time chart
Preparation Time
12 minsCooking Time
32 minsTotal Time
44 minsMaster Chef
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