Chicken and Potato Roti
Few chicken recipes are as satisfying as a well-made Chicken and Potato Roti. The star here is shortening, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets shortening soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Level Hard
Ingredients
- 1 lb Flour
- 3 tbsp Shortening
- Salt
- Splash Water
- 6 Chicken Breast
- Parsley
- Thyme
- Jerk
- Salt
- Sugar
- Black Pepper
- 2 large Chopped Onion
- 4 clove Garlic
- 1 Scotch Bonnet
- ½ lb Potatoes
Method
- Add a pint of chicken stock to the simmer and put three tablespoons of sugar into a large saucepan on high; cook until the sugar caramelizes, then add the cubed chicken breasts and stir until the chicken browns.
- Add 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, and with your fingers, rub the flour into the shortening until it forms a breadcrumb-like consistency.
- Then add the second tablespoon of shortening and rub against the flour until it looks like breadcrumbs.
- Now add the third tablespoon of shortening and repeat the process.
- You should by now have used all the flour. Your bowl should be all breadcrumb-like; if you still have fresh flour, use another tablespoon of shortening until your fresh flour is all used up.
- Add a small amount of water and mix with a butter knife; keep adding small amounts 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 while returning to the pot.
- Now peel the potatoes and cube them into small bite-size pieces.
- After 25 minutes of simmering, add 1/2 pint of water and the potatoes to the pool.
- Now cover and cook for 30 minutes on low heat.
- Turn a flat baking tray upside down, lightly cover with foil, and place on the stovetop on high; cook each roti skin for 1 minute on each side until brown but not crisp.
- Now pile up your cooked roti skins, remove the pot after 30 minutes, and remove the whole scotch bonnet.
- 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.
Tips for the best Chicken and Potato Roti
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
Serving ideas
Dust with icing sugar just before serving and pair with coffee or tea.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Chicken and Potato Roti recipe hard to make?
It is rated hard: 15 ingredients and 16 steps. Follow the order and the tips above and it is very forgiving.
Can I make Chicken and Potato Roti ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for shortening?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Recipe data via TheMealDB — source
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