How to Make Chicken Rotti

Chicken Roti is a hearty stew type of dish found in several parts of the world. It is a robust meal that can warm you up on those cold nights. The recipe is found in India as well as the Virgin Islands. The Indian version is served as a sandwich and has a much different taste profile than the Chicken Roti from the Virgin Islands that is served as a tortilla. This article will show you how to make Chicken Roti that comes to us from the US Virgin Islands.

Difficulty: Easy

Instructions

Things You'll Need:

• Large Pot
• Wooden Spoon
• 3 boneless breast of chicken
• 1 medium onion, chopped chunky
• 1 green pepper, chopped chunky
• 1 large carrot, peeled sliced thinly
• 2 large potato, peeled and cubed
• 1 can chicken broth
• 1/2 cup water
• 2 cloves crushed garlic
• 2 Tbs. curry powder
• 2-3 tsp. Blind Betty Original Recipe
• salt and pepper to taste
• fresh chopped parsley
• 4 large flower tortillas
• 1 jar mango chutney or fruit salsa
• 1 Tablespoon Extra Virgin Olive Oil

How to Make Chicken Roti

1. Place pot over high heat to preheat with the olive oil.

2. Add the onions and garlic and saute for 1 to 2 minutes.

3. Add chicken and saute until cooked but tender.

4. Add green peppers and carrots and saute 1 to 2 minutes.

5. Add chicken broth, potatoes and water to cover all ingredients in the pot.

6. Simmer until potatoes are fork tender and the broth begins to reduce, about 25 minutes.

7. Add all spices and flavorings. Taste immediately and add more if you like.

8. Cover pot and turn off the heat. Bring to boil just before serving.

9. Stir with wooden spoon and spoon out the Roti into the center of a tortilla and fold as you would a burrito by folding in the sides then the bottom flap and rolling away from you. Top with salsa or chutney.

Tips & Warnings

• Broth will thicken as it cools.
• You want your stew to be thick.
• Serve with a salad or rice.
• Remember when working with oil or fat to never toss food into the pan, but place it inside instead.
• When seasoning your Roti keep in mind that spices that are hot, like Cayenne, will intensify as broths thicken.

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