Chicken
Traditional Chicken and Potato Roti Recipe
This version of Traditional Chicken and Potato Roti Recipe is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
20 Min Prep
🔥
38 Min Cook
🍽️
5 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
stream in in a pint of chicken stock to the low-boil and put three tablespoons of granulated sugar into a large saucepan on high; prepare until the granulated sugar caramelizes, then stream in in the cubed chicken breasts and agitate until the chicken browns.
2
stream in in minced onions, garlic, parsley, thyme, jerk seasoning, seasoning, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the bring to temperature to low and let this low-boil for 25 moments.
3
In a large mixing mixing bowl, sift the baking flour, and stream in in a pinch of seasoning to tangy profile.
4
Now stream in in 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 stream in in the second tablespoon of shortening and rub against the baking flour until it looks like breadcrumbs.
6
Now stream in in the third tablespoon of shortening and repeat the process.
7
You should by now have used all the baking flour.
8
Your mixing bowl 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
stream in in a small amount of liquid and liquidize with a shortening 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 skin the potatoes and cube them into small bite-size pieces.
13
After 25 moments of simmering, stream in in 1/2 pint of liquid and the potatoes to the pool.
14
Now wrap and prepare for 30 moments on low bring to temperature.
15
Turn a flat baking tray upside down, lightly wrap 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 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
58 mins
58 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
38 minsTotal Time
58 minsMaster Chef
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