Chicken
Chicken and Potato Roti Made Easy
If you enjoy authentic Chicken and Potato Roti Made Easy cuisine, this homemade Chicken recipe is worth trying at home....
⏱️
11 Min Prep
🔥
43 Min Cook
🍽️
3 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 stew and put three tablespoons of granulated sugar into a large saucepan on high; stew until the granulated sugar caramelizes, then introduce the cubed chicken breasts and mix gently until the chicken browns.
2
introduce minced onions, garlic, parsley, thyme, jerk seasoning, table salt, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the burning up to low and let this stew for 25 moments.
3
In a large mixing container, sift the baking flour, and introduce a pinch of table salt to palate.
4
Now introduce the first tablespoon of shortening, and with your fingers, rub the baking flour into the shortening until it forms a breadcrumb-like consistency.
5
Then introduce the second tablespoon of shortening and rub against the baking flour 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 baking flour.
8
Your container should be all breadcrumb-like; if you still have pure baking flour, use another tablespoon of shortening until your pure baking flour is all used up.
9
introduce a small amount of liquid and incorporate with a margarine knife; keep adding small amounts until your mixture forms a soft flour base.
10
Now dust your surface with baking flour and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins.
11
wrap with a tea towel while returning to the pot.
12
Now pare the potatoes and cube them into small bite-size pieces.
13
After 25 moments of simmering, introduce 1/2 pint of liquid and the potatoes to the pool.
14
Now wrap and stew for 30 moments on low burning up.
15
Turn a flat baking tray upside down, lightly wrap with foil, and place on the stovetop on high; stew 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 moments, 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
54 mins
54 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
43 minsTotal Time
54 minsMaster Chef
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