Chicken and Potato Roti is like a burrito but from the Island of Barbados. This Bajan recipe is made with a flower roti skin and stuffed with chicken and potato filling.
Ingredients You Will Need
Chicken Breast Boneless Skinless
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Organic Gold Potatoes, 3 lb Bag
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365 by Whole Foods Market, Butter, Unsalted (4 Quarters), 16 Ounce
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365 by Whole Foods Market, Flour, All-Purpose, 5 Pound
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365 by Whole Foods Market, Vegetable Oil, Expeller Pressed, 32 Fl Oz
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Yellow Onion
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Organic Garlic
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Spicely Organic Curry Powder 1.70 Ounce Jar Certified Gluten Free
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365 by Whole Foods Market, Seasonings, Sea Salt – Fine, 26.5 Ounce
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365 by Whole Foods Market, Seasoning, Black Pepper – Ground, 1.80 Ounce
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Spice Jungle Scotch Bonnet Peppers, Whole – 1 oz.
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Chicken and Potato Roti
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Ingredients
Roti Skin:
- 3¼ cups all-purpose flour
- ¼ tsp salt
- 7 tbsp unsalted butter softened to room temperature
- Water
Chicken and Potato Filling:
- 2 tbsps vegetable oil
- 1½ lbs chicken breasts diced into about 3/4 inch cubes
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 3 tbsp curry powder
- 5 sprigs thyme leaves only
- salt to taste
- black pepper to taste
- 1 scotch bonnet pepper
- 14 ounces potatoes peeled and cut into 1/2 inch cubes
- 1 cup boiling water
Instructions
Roti Skin:
- In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Mix in the softened butter to create a coarse texture and slowly add water until a soft dough comes together. On a lightly floured surface, knead the dough until smooth. Cover with a towel and allow to rest while the filling is simmering.
Filling:
- In a large, deep pan with a lid, drizzling the oil over medium heat. Add the chicken and cook, stirring occasionally, until browned on all sides. Stir in the onions, garlic, curry powder, thyme, salt, pepper, and the whole scotch bonnet pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 15 minutes.
- Rinse and drain the potatoes to remove any excess starch and stir into the chicken mixture. Pour in the 1 cup boiling water, cover, and cook over low heat, stirring occasionally, until the potatoes are tender, 20-30 minutes. Add a little more water if there isn’t enough. Remove and discard the scotch bonnet before serving.
Prepare the Roti:
- Place a large, flat pan over medium heat. Lightly grease with clarified butter or oil. Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a thin circle about 6 inches wide.
- Add a thin circle to the heated pan and cook until beginning to puff, about 2 minutes. Flip and cook the other side just until beginning to form brown spots, 30 seconds to 1 minute. Repeat with remaining roti, greasing as needed. Cover the cooked roti skins with a towel to keep warm while the rest are cooking.
- Fill the center of a warm roti with the prepared filling. Fold the top and bottom over the filling to cover, then fold in the ends to close. Flip over so the smooth part is on top and serve immediately.
Did You Know?
Bajan or Barbadian Creole, is an English-based creole language with African and British influences spoken on the Caribbean island of Barbados. Bajan is primarily a spoken language, meaning that in general, standard English is used in print, in the media, in the judicial system, in government, and in day-to-day business, while Bajan is reserved for less formal situations, in music, or in social commentary. Ethnologue estimates that Barbados has around 1,000 people who use English as their main language and 286,000 people who use Bajan as their main language.
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