Chicken
Easy Chicken and Potato Roti Recipe
This version of Easy Chicken and Potato Roti Recipe is flavorful, easy to prepare and suitable for traditional Chicken configurations....
⏱️
11 Min Prep
🔥
36 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
toss in a pint of chicken stock to the bubble gently and put three tablespoons of sweetener into a large saucepan on high; make until the sweetener caramelizes, then toss in the cubed chicken breasts and swirl around until the chicken browns.
2
toss in diced onions, garlic, parsley, thyme, jerk seasoning, table salt, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the toasty to low and let this bubble gently for 25 moments.
3
In a large mixing container, sift the baking flour, and toss in a pinch of table salt to salty profile.
4
Now toss 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 toss in the second tablespoon of shortening and rub against the baking flour 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 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
toss in a small amount of aqua and swirl around with a dairy spread knife; keep adding small amounts until your mixture forms a soft pastry mix.
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
lid 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, toss in 1/2 pint of aqua and the potatoes to the pool.
14
Now lid and make for 30 moments on low toasty.
15
Turn a flat baking tray upside down, lightly lid with foil, and place on the stovetop on high; make 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
47 mins
47 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
36 minsTotal Time
47 minsMaster Chef
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