CHICKEN ROTI
Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potato-So easy to make and comes together quickly.
Provided by Imma
Categories Main
Time 55m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 333 kcal, Carbohydrate 16 g, Protein 12 g, Fat 25 g, SaturatedFat 2 g, Cholesterol 43 mg, Sodium 580 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving
TRINIDADIAN-STYLE CHICKEN
Provided by Roger Mooking
Categories main-dish
Time P1DT1h20m
Yield 4 servings
Number Of Ingredients 16
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.
DAD'S CURRIED CHICKEN
This Trinidadian version of curried chicken is an earthy, rich stew of whole chicken pieces in an aromatic, vibrant broth, spiked with hot chile and a traditional herb paste.
Provided by Ramin Ganeshram
Categories Dinner Curry Chicken Hot Pepper Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Garlic Herb
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a bowl and toss with the lime juice. Drain, rinse the chicken with cold water, and drain again. Remove the chicken from the bowl and pat dry with paper towels.
- Place the chicken in another bowl with the Green Seasoning, salt, chili pepper, and garlic. Toss well to coat and refrigerate for at least 30 minutes but ideally overnight.
- Combine the curry powder with just enough water to form a thick paste. Heat the oil in a heavy-bottomed pot. Add the curry paste and onion. Cook, stirring constantly, for 1 to 2 minutes over medium-low heat-do not allow the curry to scorch. Add the chicken pieces and stir well to coat. Add the stock or water, cover, and simmer for 30 to 40 minutes, or until the chicken is tender.
- Remove the lid and simmer for 5 minutes more over medium-high heat, until the sauce reduces by one-third. Serve with roti or white rice.
TRINIDADIAN ROTI RECIPE BY TASTY
Here's what you need: flour, baking soda, salt, water, ghee, oil
Provided by Pierce Abernathy
Categories Dinner
Yield 10 servings
Number Of Ingredients 6
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!
Nutrition Facts : Calories 622 calories, Carbohydrate 86 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, Sugar 0 grams
TRINIDAD STEWED CHICKEN
Tender golden brown chicken that goes great with anything.
Provided by MASONBROWNE
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
- Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
- Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.
Nutrition Facts : Calories 310.5 calories, Carbohydrate 8.7 g, Cholesterol 65.3 mg, Fat 20.9 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 7.8 g, Sodium 404.4 mg, Sugar 7.6 g
CARIBBEAN TRINIDAD ROTI
These delicious snacks are served on the side of the road down Trinidad way. Kind of like the Fast Food of the Caribbean. This recipe comes from the book A Taste of the Tropics by Jay Solomon, since I could not get anyone to share their secret recipe.
Provided by Member 610488
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 26
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.
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TRINIDADIAN CHICKEN ROTI TO SPICE UP YOUR TABLE - ALL …
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- Add all the spices to a medium-sized bowl and mix well. Add chicken and minced garlic and mix everything together to evenly coat the chicken with the spices and garlic. Cover or transfer to a plastic bag and allow it to chill in the fridge for 3-4 hours.
- Heat oil in large saucepan. Add chicken, onion, and spices, and saute everything over medium-high heat until the chicken has browned. You can add a bit of stock to the pan if things start to burn, but you should be fine.
DELICIOUS AUTHENTIC TRINIDADIAN CURRY CHICKEN ROTI
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- In a food processor, combine cilantro, parsley, garlic, Worcestershire, oil, salt and pepper. Pulse until mixture is a fragrant paste; there should still be very small pieces of herbs visible. Evenly coat chicken thighs with marinade. Cover and refrigerate at least one hour, ideally overnight for best flavour.
- In a large pot, bring coconut oil to medium high heat. Add onions and garlic; sauté until very dark golden brown, about seven to eight minutes. Add curry powder and cook out for a minute, then add chicken pieces, including the marinade.
- Let moisture from the marinade cook out slightly, allowing the chicken to sear, about three to four minutes each side.
- Add chicken stock, gently scraping bottom of the pot with a wooden spoon to lift up any delicious browned bits. Bring mixture up to a simmer and cook for 15 minutes before adding in diced potatoes.
TRINIDAD CHICKEN ROTI (CARIBBEAN CURRY) - PIQUANT POST
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Cuisine CaribbeanTotal Time 1 hr 20 minsServings 4-6
- First prepare a marinade: Add 3 cloves of garlic, 1 Tbsp Trinidad Curry, salt, and 2 Tbsp olive oil to a bowl & mix together. Marinate chicken in curry paste for 20 mins to overnight.
- In a medium pot with water, boil potato cubes until fork-tender (15-20 mins). Set aside. While potatoes are boiling, heat a skillet or pan on Med-High. When hot, add 2 Tbsp olive oil and chicken thighs skin-side down for 7-8 mins per side or until cooked through and crispy outside. Remove chicken from pan, leaving juices and bits in pan and set aside.
- Add 2 Tbsp oil, ginger, remaining garlic, and onion to the pan and cook until translucent, about 5 mins. Add 1 Tbsp curry powder to pan and stir for 1 min until fragrant.
- Add chickpeas, potatoes, coconut milk, and chicken broth, and reduce heat to Low. Let simmer uncovered for 10-20 minutes, until sauce thickens. Cut chicken to bite sized pieces then add to dish, stirring to mix. Cook for 5 mins to meld flavors. Top with fresh cilantro.
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