Chicken and Potato Roti is a Bajan favourite, and can be picked up at various locations across the island as a snack or you can cook it at home as a main meal. This is great dish to serve when entertaining as people can help themselves, it is very filling and for those with a larger appetite they can go back for more!
You will need the following ingredients:
For the roti skin you will need:
* 1lb of flour
* 3 tbs of shortening
For the filling you will need:
* 6 chicken breast cubed
* Jerk seasoning
* Black pepper
* 2 large onions
* 4 cloves of garlic
* 1 whole scotch bonnet pepper
* 1/2lb potatoes
Put 3 tablespoons of sugar in to a large saucepan on high and cook until the sugar caramelizes, then add the cubed chicken breasts, stir until the chicken browns. Now add the chopped onions, garlic, parsley, thyme, jerk seasoning, salt and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the heat to low and let this simmer for 25 minutes.
In a large mixing bowl sift the flour, and add a pinch of salt to taste. Now add the first tablespoon of shortening, with your fingers rub the flour in to the shortening, until it starts to form a breadcrumb like consistency, then add the second tablespoon of shortening and rub against the flour, again until it starts to look like breadcrumbs, now add the third tablespoon of shortening and repeat the process.
You should by now have used all the flour and your bowl should be all breadcrumb like, if you still have fresh flour in the bowl, then use another tablespoon of shortening until your fresh flour is all used up, now add a small amount of water and mix with a butter knife, just keep adding small amounts of water until your mixture forms a soft dough. Now dust your surface with flour and roll out your pastry, you want to roll wafer thin rounds – this mixture should make at least 12 roti skins. Cover with a tea towel whilst you go back to pot.
Now peel the potatoes and cube into small bite size pieces. After 25 minutes of simmering of the pot add 1/2 pint of water and add the potatoes to the pot. Now cover and cook for a further 30 minutes on a low heat.
Take a flat baking tray and turn upside down, lightly cover with oil and place on the stove top on high, cook each roti skin for 1 minute each side until the brown but not crisp.
Now pile up your cooked roti skins, remove the pot after the 30 mins and take out the whole scotch bonnet, then take the whole pot to the table with a pile of plates, each person takes the roti skin and lays it flat on the plate and then spoon some filling into the middle of the roti skin and fold around the filling and then eat and enjoy!
Author: Brett Callaghan
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