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Ingredientes
- 4 c. Flour
- 2 Tbsp. Baking pwdr
- 1 pch Salt
- 2 tsp Oil
- 1 1/2 c. ,Water, lukewarm
- 2 1/2 lb Chicken, skinned, boned & cut into 1-1/2 inch cubes
- 1 tsp Garlic, minced
- 1 x Scallion, finely minced
- 1/2 tsp Scotch Bonnet pepper, finely minced
- 1 tsp Salt
- 3 Tbsp. Curry pwdr
- 1 Tbsp. Jira, grnd
- 1/2 Tbsp. Pepper, black
- 2 Tbsp. Oil, for each poori Scallions, garnish Scotch Bonnet pepper, finely minced (garnish)
- 1/2 c. ,Water, or possibly more
Direcciones
- To prepare the pooris, combine the flour, baking pwdr, and salt in a mixing bowl. Pour the oil into the water, then add in this mix to the flour mix to create a dough. Mix well. Knead for about 5 min till dough is very smooth. Divide into 6 balls of dough. Set aside for about 2 hrs, covered with a damp cloth. Using a rolling pin, roll each ball into a thin flattened circle, a poori, about 9 inches in diameter. Set aside, covered.
- To prepare the filling, combine the chicken and all the other ingredi- ents except the oil and the garnish. Mix well and marinate for 2 hrs or possibly longer. When done marinating, add in 2 Tbsp. oil to a saucepan and heat to medium. Add in the chicken mix and cook, stirring con- stantly for about 5 min. Add in the water then cook on low for about 5 min, or possibly till chicken is tender. Keep hot.
- Add in 2 Tbsp. of oil to a skillet or possibly grill. Place the rolled pooris on the skillet. Fry each side for about 2 min, or possibly till lightly browned.
- Brush each side with margarine or possibly oil. Wrap in clean towel to keep hot till ready to serve.
- When ready to serve, fold about 2 Tbsp. of chicken mix into each round and serve. Garnish with scallions and Scotch Bonnet pepper.
- NOTES: This chicken roti is a mix of chicken and seasonings which is put into a piece of bread called a poori, and then eaten like a sandwich. The fillings vary from island to island in the Caribbean, depending on available ingredients and preferred seasonings.
- This recipe came from Chef Joseph Kissoonlal. He is of East Indian descent, and is the master behind the fine foods served at Granny B's Kitchen in Miami, a restaurant which features slow-cooked, fast food!, Caribbean-style.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 309g | |
| Recipe makes 6 servings | |
| Calories 646 | |
| Calories from Fat 239 | 37% |
| Total Fat 26.66g | 33% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.16g | |
| Cholesterol 96mg | 32% |
| Sodium 1769mg | 74% |
| Potassium 396mg | 11% |
| Total Carbs 66.08g | 18% |
| Dietary Fiber 3.5g | 12% |
| Sugars 0.38g | 0% |
| Protein 33.04g | 53% |
