Caribbean Chicken Roti Recipes

CHICKEN ROTI

Steps:

• Add oil to a pan and sauté garlic and onion for 2 minutes. Add the chicken pieces and sauté until cooked but tender.
• Add bell peppers and carrots and sauté for 2 minutes.
• Add the chicken bouillon cube, dissolved in water.
• Bring to a boil and add the potatoes, salt, pepper, and cover.
• Simmer over medium-low heat until the potatoes are tender. If necessary, increase the heat to reduce the broth.
• Halfway through cooking, add the herbs and curry powder.
• Set aside to cool while preparing rotis.
• Sift flour and baking powder.
• Mix flour, salt, garlic and baking powder.
• Make a well in the middle, pour in water and oil and mix all ingredients. Knead at least 3 minutes until dough is smooth and elastic.
• Cover the dough and let rest for 30 minutes.
• Drop the dough on a floured surface, divide it into 10 or 12 balls.
• Cover to prevent from drying .
• Brush a little oil on a nonstick skillet over medium heat.
• Lightly flour the work surface. Take a ball of dough, flatten it with the palm of the hand, turn it over and flatten again.
• Roll out with a rolling pin and form a thin disk of 6 to 8 inches (15-20cm) in diameter.
• Cook about 1 minute on each side. Be careful not to overcook as the rotis should remain flexible and white.
• Repeat until all the batter is done.
• Stack rotis and cover with a cloth until the end of the baking.
• Warm roti if necessary and place on a platter.
• Put a generous amount of stuffing.
• Fold according to the chosen shape (cone, tube, square, triangle, etc.)
• Serve hot.

JAMAICAN CURRY CHICKEN

Steps:

• Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
• Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
• Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

CARIBBEAN CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
• In a large bowl, mix together paprika, onion powder, garlic powder, parsley, oregano, salt and pepper. Toss with chicken breasts until evenly coated. In a bowl, combine duck sauce, marinara sauce, mango hot sauce and 1/4 cup grapefruit juice. Coat chicken evenly with sauce mixture. Place bread crumbs in a shallow dish, and dredge chicken until evenly breaded. Place chicken in baking dish. Place nectarine slices around the edge of baking dish.
• Bake in preheated oven for 15 minutes. Turn the chicken, pour 1/2 cup grapefruit juice over chicken, and continue cooking for another 15 minutes or until done.

CARIBBEAN CURRY CHICKEN ROTI

Steps:

• Add chicken, garlic, and all of the seasonings to a bowl. Stir making sure everything is well coated. Cover and refrigerate for 2-4 hours.
• Heat coconut oil and bay leaves in a large skillet over medium high heat
• When the edges of the bay leaves have started to brown, add chicken mixture to hot skillet. Set timer for 10 minutes.
• Allow to cook for 2 minutes before stirring so that you get a nice sear on the edges.
• When you've cooked the chicken for 8 minutes, add the chopped onions. Whenever your ten mi utes is up, stir the onions into the chicken curry mixture. Reduce heat to medium and stir well.
• Add potatoes and cook for another 10 minutes, stirring every few minutes.
• Add chopped tomatoes and set the timer for 10 more minutes. Tomatoes will cook into sauce if you mash them with the back of your spatula. When it's finished, you'll not be able to see the tomatoes and the potato will be tender.
• Add a tab of butter to a hot nonstick pan. I used a wok and it worked perfectly. Cook tortilla on high heat for about a minute, making sure to get butter evenly on one side of the tortilla. You want the tortilla soft enough to easily fold but not too cooked that it starts to get crispy before you have rolled the curry into the middle
• Without flipping the tortilla, remove the pan from the heat and add 4 to 5 tablespoons of the curry chicken filling to the center of the tortilla shell. Roll the roti by first folding in one long side, then both ends, and closing it with the last long side rolled to close your burrito.
• Add pan back to the heat and sear for a few seconds on each side. You want it to have a nice crunch along the edges but the burrito shell will be mostly soft.
• Serve hot with Greek yogurt or sour cream and a really good hot sauce. If you can find anything with scotch bonnets in it, choose that one for this dish.
• Meal prep tip- I like to make these in advance to store in the freezer so that all I have to do is quickly warm them up in the microwave and finish with a quick sear on the edges in the skillet.

CHICKEN CURRY AND ROTI

Steps:

• PREP:.
• Cut the chicken into bit size pieces. Add garlic and mix into chicken.
• In a separate bowl mix all of the spices and curry powder together (but not the bay leaves). Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage. Set the mixed chicken aside to sit for a while while you make the Roti.
• ROTI:.
• Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough).
• Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky. You want the consistency of a flat dough that will be rolled out using a wooden rolling pin.
• Take a little more than half a stick of room temperature butter and add it to the flour and water mixture. This will keep the dough from sticking to your hand and itself.
• Use judgment for rolling consistency. Flour flat surface and rolling pin and form dough into balls. Roll balls out to flat and thin consistency, about 6-7 inches. Heat up your frying pan to medium-high heat.
• (Note: Sometimes, I do this using two pans to make it go faster). Take a paper towel and use oil to rub onto pan before each roti that you cook. The roti will form small brown spots on each side when done. Do not overcook, it should never be stiff. When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm.
• After my Roti is done, I begin with the curry -- although you can always do both at the same time too.
• CURRY:.
• Pour just enough oil to cover the bottom of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown).
• Turn heat to high and add chicken. Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat. Use your judgment when cooking at high heat because you don't want the chicken to stick or burn. If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock. As the chicken cooks longer, the juices are released. Use your judgment.
• 5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant. When potatoes are done, the curry is done. Make sure the eggplant is dissolved into the curry.
• You're all finished! Use the curry to scoop up your meal; no silverware required!

TRINI ROTI - FLAVOUR FROM THE WEST INDIES

Steps:

• In a bowl, combine yogurt, minced garlic, and spices. Season chicken thighs well with salt before adding them to yogurt curry marinade, and covering to rest in the fridge for eight hours or (preferably) overnight.
• Remove chicken from the fridge and with hands, wipe away most of the marinade and cut into good-sized strips/chunks and reserve wet and cold. Heat good-sized pot with about half the oil and sweat onions until tender. Add remaining oil, garlic, ginger, spices, and chilies and cook, stirring constantly to prevent burning and create a thick curry paste, allowing flavors to release.
• Saute the chicken in hot curry paste to seal the flesh, about 5 minutes, then cover with stock and coconut milk and stir to coat and cover. Add potato and taro root and bring to a boil (add water if needed to cover) and reduce heat to a low and simmer - an hour or more.
• As the sauce thickens check seasoning, add additional heat (chilies) if needed add salt to taste. As roti wraps are finishing, add fresh coriander and stir, removing from heat to serve.
• In a large bowl sift together flour, salt, yeast, and baking powder, and begin adding water, about a 1/4 cup at a time. Knead in as much water as required to come to a firm dough, then cover with plastic wrap or a clean tea towel and let it rest for about 20 minutes in a warm spot. Note: depending on your flour you may need more water, dough should be springy, not tough.
• Knead rested dough for about 90 seconds. Divide dough into six even balls, pat or each into a round, flat disk. Move the dough onto a floured surface and roll into round sheets with a rolling pin until they are roughly 10-inches wide and a 1/4 inch thick.
• Lightly brush flat roti wrap with oil and place on a hot, flat skillet. Cook each side for about 2 minutes until brown bubbles begin to appear. Remove and cool.

CHICKEN ROTI

Steps:

• Place chicken in a large bowl or sauce pan
• then add salt, garlic, thyme, white pepper and curry powder
• Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes or overnight.
• When ready to cook, heat up large sauce-pan with oil, and add onions, garlic, thyme, cumin spice, all spice, smoked paprika, nutmeg and curry powder, stir occasionally for about 2-3 minutes until onions is translucent.
• Then add chicken, stir and sauté for about 2-3 more minutes. Add chicken stock if necessary to prevent any burns
• Next add chickpeas, chicken bouillon, potatoes, cayenne ,white pepper, and chicken broth. Bring to a boil and let it simmer until sauce thickens, it might take about 20-30 minutes.
• Adjust for salt, pepper and thickness with more more broth.

JAMAICAN-STYLE ROTI RECIPE

Steps:

• Combine water, coconut milk and butter/oil in a microwave-safe container and heat for about 40 seconds or until the butter melts, then set aside for 20 minutes to cool.
• In a large bowl, add flour and salt then use a large fork or whisk to thoroughly to combine all ingredients.
• Make a well in the center of the flour mixture and add half of the liquid. Use a large spoon to combine the wet and dry ingredients.
• Add remaining liquid and use the spoon to fold in.
• When the liquid has been absorbed, use your hands to knead the dough into a soft smooth ball. If the dough is too sticky, add a bit more flour and knead it until smooth.
• Cover the bowl of dough with a damp dish towel, or wrap the dough in cling wrap.
• Let dough rest at room temperature for about 1 hour.
• Lightly flour a large clean surface or a cutting board.
• Divide the dough into six parts and roll each into a ball. Set them aside in one corner of the cutting board.
• Take one ball of dough and lightly flour it, then place it in the middle of the floured cutting board.
• Start to roll out the roti by placing the rolling pin in the center of the ball and pressing down. Then roll out the dough evenly towards the ends, turning your dough over each time it sticks, until the dough is rolled out into a ¼ inch-thick circular shape. (please note: If the dough is rolled out too thin, it will get crispy when cooked.)
• Heat a large, wide frying pan for 1 minute.
• Add ½ - 1 teaspoon cooking oil or oil spray, and tilt the pan from side to side to spread it evenly across the surface of the pan to form a thin layer.
• Place the rolled-out dough in the center of the pan, then set the heat between medium and medium-low.
• Let the dough cook for 1 minute until small bubbles form on the top.
• Use a spatula or tongs to shift the dough around in the pot for 10 seconds then flip it over.
• Please note: The pot will begin to smoke, but don't worry - that is normal. Reduce the heat a little and use an extractor if possible.
• After a minute, or when multiple bubbles form on the surface of the roti, flip it over again.
• Flip the roti a final time after another minute. The total cooking time for each roti is approximately 3 minutes, flipping it every minute.
• Remove the roti from the pan and set aside onto a plate.
• Add another 1/2 - 1 teaspoon of cooking oil or oil spray to the pan, and let it heat for 30 seconds before adding another rolled out dough to the frying pan.
• Repeat the process until all the rotis are cooked.
• Serve the hot rotis with the curry dish of your choice, then bless up and enjoy it!
• When you've tried my roti recipe, please remember to come back to post your review & 5-STAR rating, to help support my page. Thanks in advance!

CARIBBEAN ROTI

Steps:

• Heat large saucepan, add oil. Add onions, garlic, jalapeño, thyme, cumin, allspice, nutmeg, curry powder and cayenne and sauté for about 2 minutes.
• Add chicken and sauté another 2 minutes, being careful not to let the mixture burn.
• Add chicken broth, light brown sugar, ginger, salt, pepper and potatoes. Bring to a boil, then cover and let it simmer on low until the sauce thickens (about 20-30 minutes)
• Combine the flour and salt in a bowl and mix. (A stand-mixer also works well).
• Mix in softened butter and while mixing, slowly add in a small amounts of water at a time until dough becomes soft and pliable.
• Sprinkle a large surface with flour (I used a large cutting board) and knead the dough on the surface until smooth.
• Divide dough into 5 pieces. Roll each piece into a thin, round shape.
• Heat a pan with a small amount of oil. Place one roti in the pan and cook until it begins to brown. Flip the roti and brown on the other side. Repeat with the remainder of the roti's.
• Lay out one warm roti, and spoon 3/4 - 1 c of the curried chicken mixture onto the roti.
• Fold the roti tightly around the mixture and serve with Mango Chutney.