Trinidadian Chicken Roti Food

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.

TRINIDADIAN ROTI RECIPE BY TASTY

Steps:

• In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
• Slowly add the water until the mixture forms a dough.
• Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
• Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
• Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
• Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
• On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
• Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
• Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
• Break up the cooked roti with your hands or serve whole.
• Serve the fried roti with the fillings.
• Enjoy!

TRINIDADIAN-STYLE CHICKEN

Steps:

• For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, chile, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving.

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.

CARIBBEAN TRINIDAD ROTI

Steps:

• Combine the dry ingredients in a mixing bowl. Gradually add the oil and water while mixing and kneading the dough, Set the dough aside for 15 minutes.
• Divide the dough into 6 equal-sized balls. Flatten each slightly and roll out into 8 inch squares.
• Fill the middle of each square with about 1/2 cup of filling mixture. Wrap the dough around the mixture to seal the filling inside.
• To cook the roti, place the butter in a skillet over high heat until it sizzles. Reduce the heat to medium and place the rotis in the pan.
• Cook for 2-3 minutes, until the crust is light brown. Turn with a wide spatula and continue cooking. Repeat the process with the remaining rotis. Serve immediately.
• SWEET POTATO FILLING: Place the butter, garlic, and onion in a deep skillet and sauté for 3-4 minutes over medium heat. Add the potato, water, curry powder, hot sauce, and salt and cook for 15 minutes, until the potatoes are soft but not mushy. Add the chickpeas and cook another 5-10 minutes, stirring occasionally. Set the filling aside.
• CHICKEN FILLING: Place the butter, garlic, onion and pepper in a deep skillet and sauté for 3-4 minutes over medium heat. Add the curry powder, hot sauce, coriander, and salt and sauté for another 2 minutes. Add the pumpkin and water and cook over medium heat for 20 minutes, stirring occasionally. Stir in the chicken and simmer for another 5 minutes. Set aside.