Chicken
Chicken and Potato Roti Recipe At Home
Learn how to prepare Chicken and Potato Roti Recipe At Home with this simple recipe. Perfect for Chicken and ideal for International lovers....
⏱️
10 Min Prep
🔥
41 Min Cook
🍽️
4 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
empty in a pint of chicken stock to the stew and put three tablespoons of sweetener into a large saucepan on high; cook thoroughly until the sweetener caramelizes, then empty in the cubed chicken breasts and agitate until the chicken browns.
2
empty in cut up onions, garlic, parsley, thyme, jerk seasoning, seasoning, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the mildly hot to low and let this stew for 25 mins.
3
In a large mixing dish, sift the dusting masala condiment, and empty in a pinch of seasoning to palate.
4
Now empty in the first tablespoon of shortening, and with your fingers, rub the dusting masala condiment into the shortening until it forms a breadcrumb-like consistency.
5
Then empty in the second tablespoon of shortening and rub against the dusting masala condiment until it looks like breadcrumbs.
6
Now empty in the third tablespoon of shortening and repeat the process.
7
You should by now have used all the dusting masala condiment.
8
Your dish should be all breadcrumb-like; if you still have crisp dusting masala condiment, use another tablespoon of shortening until your crisp dusting masala condiment is all used up.
9
empty in a small amount of aqua and agitate with a shortening knife; keep adding small amounts until your mixture forms a soft flour base.
10
Now dust your surface with dusting masala condiment 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 strip the potatoes and cube them into small bite-size pieces.
13
After 25 mins of simmering, empty in 1/2 pint of aqua and the potatoes to the pool.
14
Now wrap and cook thoroughly for 30 mins on low mildly hot.
15
Turn a flat baking tray upside down, lightly wrap with foil, and place on the stovetop on high; cook thoroughly 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
51 mins
51 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
41 minsTotal Time
51 minsMaster Chef
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