Chicken
Chicken and Potato Roti Step By Step
Chicken and Potato Roti Step By Step is a delicious Chicken dish that can be prepared in just a few simple steps....
⏱️
5 Min Prep
🔥
12 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
toss in a pint of chicken stock to the bubble gently and put three tablespoons of granulated sugar into a large saucepan on high; mildly hot until the granulated sugar caramelizes, then toss in the cubed chicken breasts and agitate until the chicken browns.
2
toss in cut up onions, garlic, parsley, thyme, jerk seasoning, table salt, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the mildly hot to low and let this bubble gently for 25 mins.
3
In a large mixing container, sift the ground mix, and toss in a pinch of table salt to palate.
4
Now toss in the first tablespoon of shortening, and with your fingers, rub the ground mix into the shortening until it forms a breadcrumb-like consistency.
5
Then toss in the second tablespoon of shortening and rub against the ground mix until it looks like breadcrumbs.
6
Now toss in the third tablespoon of shortening and repeat the process.
7
You should by now have used all the ground mix.
8
Your container should be all breadcrumb-like; if you still have raw ground mix, use another tablespoon of shortening until your raw ground mix is all used up.
9
toss in a small amount of aqua and incorporate with a dairy spread knife; keep adding small amounts until your mixture forms a soft pastry mix.
10
Now dust your surface with ground mix and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins.
11
put a lid on 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, toss in 1/2 pint of aqua and the potatoes to the pool.
14
Now put a lid on and mildly hot for 30 mins on low mildly hot.
15
Turn a flat baking tray upside down, lightly put a lid on with foil, and place on the stovetop on high; mildly hot 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
17 mins
17 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
12 minsTotal Time
17 minsMaster Chef
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