Chicken and Potato Roti

Name: Chicken and Potato Roti
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Barbados
Ingredients: 1 lb flour; 3 tbsp shortening; Pinch salt; Splash water; 6 chicken breasts; Pinch parsley; Pinch thyme; Pinch jerk; Pinch salt; Pinch sugar; Pinch black pepper; 2 onions; 4 cloves garlic; 1 scotch bonnet; ½ lb potatoes

A weekend Barbados dinner. Ready in about 2 hours 15 minutes. Difficulty: more effort.

25 minPrep (about)
1 hr 50 minCook (about)
2 hr 15 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

6 chicken breasts

Fresh & other

1 lb flour
3 tbsp shortening
Splash water
Pinch parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
Pinch thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
Pinch jerk
Pinch sugar
2 onions
4 cloves garlic
1 scotch bonnet Shopping tip: Very hot. Habanero is the same heat and easier to find.
½ lb potatoes

Spices & seasonings (3): salt, salt, black pepper

Pinch salt
Pinch salt
Pinch black pepper

How to make it

Steps in our own plain words.

Add a pint of chicken stock to your simmer.
Put three tablespoons of sugar in a large pot on high.
Cook until the sugar caramelizes.
Add the cubed chicken breasts.
Stir until the chicken browns.
Add the whole scotch bonnet, salt, jerk seasoning, thyme, parsley, garlic and chopped onions pepper – do not cut up the pepper.
Turn the heat down to low.
Let this simmer for 25 minutes.
Sift the flour in a large mixing bowl.
Add a pinch of salt to taste.
Add your first tablespoon of shortening, plus with your fingers, rub the flour in the shortening till it forms a breadcrumb-like consistency.
Add your second tablespoon of shortening plus rub against the flour till it looks like breadcrumbs.
Add the third tablespoon of shortening.
Repeat the process.
By now have used all the flour.
Your bowl should be all breadcrumb-like.
If you still have flour, use another tablespoon of shortening till your fresh flour is all used up.
Add a small amount of water.
Mix with a butter knife.
Keep adding little amounts till your mixture forms a soft dough.
Dust your surface with flour.
Roll out your pastry.
Roll wafer-thin rounds – this mix should make at least 12 roti skins.
Cover using a tea towel while returning to your pot.
Peel the potatoes and cube them in small bite-size pieces.
After 25 min of simmering, add 1/ pint of water plus the potatoes to the pool.
Cover.
Cook for 30 minutes on low heat.
Turn flat baking tray upside down, lightly cover using foil.
Place on the stovetop on high.
Heat every roti skin for 1 min on every side until brown but not crisp.
Pile up your cooked roti skins.
Remove the pot after 30 minutes.
Remove the whole scotch bonnet.
Take your entire pot to your table with a pile of plates.
Every person assumes your roti skin, lays it flat on your scale, spoons some filling in your middle of your roti skin, plus folds around the filling eats.