Chicken and Potato Roti

Method

1. 1

   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.

2. 2

   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.

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   Start 25:00
3. 3

   In a large mixing bowl, sift the flour, and add a pinch of salt to taste.

4. 4

   Now add the first tablespoon of shortening, and with your fingers, rub the flour into the shortening until it forms a breadcrumb-like consistency.

5. 5

   Then add the second tablespoon of shortening and rub against the flour until it looks like breadcrumbs.

6. 6

   Now add the third tablespoon of shortening and repeat the process.

7. 7

   You should by now have used all the flour.

8. 8

   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.

9. 9

   Add a small amount of water and mix with a butter knife; keep adding small amounts until your mixture forms a soft dough.

10. 10

    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.

11. 11

    Cover with a tea towel while returning to the pot.

12. 12

    Now peel the potatoes and cube them into small bite-size pieces.

13. 13

    After 25 minutes of simmering, add 1/2 pint of water and the potatoes to the pool.

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14. 14

    Now cover and cook for 30 minutes on low heat.

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15. 15

    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.

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16. 16

    Now pile up your cooked roti skins, remove the pot after 30 minutes, and remove the whole scotch bonnet.

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    Start 30:00
17. 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.

Source: original recipe