Trinidad Chicken Roti- An incredible chicken meal that would excite your taste buds. Rich in spices, chickpeas and potatoes – So easy to make and comes together quickly.
I am not going to deny that I somewhat have a love affair with Caribbean food. You name it, Jamaican curry chicken, Coconut buns/Cakes, Caribbean potato salad, salt fish fritters, not to mention Jerk Chicken, there is no denying it.
Can you believe I love Jerk Chicken so much that I have created three versions of it- Oven, Slow cooker and grilled? I could seriously live off all these tantalizing meals for the rest of my life. However, it would not be complete without throwing this Chicken Roti into the mix.
Out of all the Caribbean meals I have tried and cooked, this Roti Chicken is by far my favorite to date.
If you truly love Caribbean food then this is a must make! And if you don’t, you still need to make it. Think healthy butter chicken, spiced up, without the copious amount of butter. Did I get you excited?
Oh Chicken Roti, How do I love thee? I wish I was eloquent enough, as a poet, to pay homage to you, but when it comes to chicken roti my mouth is full …with chunks of spicy goodness….You need to experience the spontaneous joy that this dish elicits. Hubby can’t fathom my obsession with Caribbean food. But this orgasmic chicken made him fall head over heals.
He pretty much ate the whole thing in one sitting and was at a loss for words. The only thing that came out of his mouth was, “this is the best meal I have eaten in six months”. Really? Since then it is now part of our meal rotation. Give it a try!
I usually add hot sauce and paprika (I love paprika) – to give it a slightly red color. I did not include this in the spice mix – only the heat seekers should go ahead with this procedure.
You may serve with roti , rice or paratha featured here
Enjoy!
Chicken Roti
Ingredients
Chicken Marinate
- 2 1/2 -3 pounds chicken skinned thighs cut in bite-sized pieces
- ½ teaspoon white pepper
- 1 teaspoon minced garlic
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon chicken bouillon powder
Chicken Roti
- ½ cup canola oil
- 1 large onion diced
- 2 Teaspoons minced garlic
- 1 1/2 teaspoons fresh or dried thyme
- 1- teaspoon cumin spice
- 1 1/2 teaspoon smoked paprika
- 1 teaspoon ground allspice
- 2-3 tablespoon curry powder
- 1- teaspoon ground nutmeg spice
- 1 can of chickpeas drained
- 1- tablespoon bouillon chicken powder
- 2 cups of cubed potatoes
- ½-1 teaspoon cayenne pepper optional
- 1- teaspoon white pepper.
- 3-4 cups chicken broth/water
- Salt to taste
Instructions
- 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 Information:
Sarah Davies says
Oh my goodness. Just made your chicken roti and it was the best i have ever tasted – not saying that because I made it but saying that because they was the tastiest that I have ever had. The recipe was perfect. I even added some hot sauce to it.
Tristan says
I love this recipe. I’ve tweaked a little each time I make it, yet the core recipe is the real deal. Wonderful .
Kathleen L. says
I made this, along with your buss up shuh paratha, for dinner last night and it was amazing! Totally made me think of all the times I was in Barbados. I will definitely be making this again and again and again.
Liam Frederick says
Made it for dinner but defo a bit to salty will more then likely make again but with low salt options
Mike Greenwood says
Love this. I have made this a couple of times.
The second time I doubled it and froze batches leaving out the potatoes. I boil potatoes and add them when reheating . Potatoes never freeze well.
I noticed paprika is doubled in the Chicken Roti section. I assumed this was an error.
I also noticed garlic was not in the ingredients list but is in the instruction part. How much should I add?
ImmaculateBites says
Its two Teaspoons minced garlic . Recipe updated . Thanks Mike.
Stevo says
Hello, I made this tonight for my family and I have a question. The sauce did not thicken enough despite cooking for 35 minutes (rather than 20-30). I used 4 cups of chicken broth and wondered if I should use 2? My wife also though perhaps putting some of the cooked potatoes and chick peas in a blender and then mixing back in.
The spices and taste were perfect.
Please share your thoughts.
Erich Coleman says
Try 1/4 cup of COLD water and a few tbs of corn starch, stir it into a slurry and add as needed. You will see it begin to thicken in about 30 seconds or less. Happy cooking! (Won’t change the flavor)
Stevo says
Hello, I made this tonight for my family and I have a question. The sauce did not thicken enough despite cooking for 35 minutes (rather than 20-30). I used 4 cups of chicken broth and wondered if I should use 2? My wife also though perhaps putting some of the cooked potatoes and chick peas in a blender and then mixing back in.
The spices and taste were perfect.
Please share your thoughts.
Stevo says
The bread/wrap that goes with this dish – do you buy it or make it? Do you have a recipe for that?
imma africanbites says
Yes, I do. You can check the paratha recipe here >>> https://www.africanbites.com/paratha-buss-shut/ . Enjoy!
jim noon says
I found Roti wraps pre-maid in the store which were pretty good. In a pinch, whole wheat tortillas also work well.
This is the best recipe I’ve found for Chicken Roti. Fresh ground nutmeg and allspice berries really make a difference to the flavour.
Lisa says
Would it make sense to add scotch bonnet instead of hot sauce ? We love the taste of scotch bonnet …
Melinda says
AMAZING!! I cooked this exactly as the recipe stated and it is epic. Will be making weekly and sharing with everyone I know! Made with the busted up shirt roti….perfect!
imma africanbites says
Now you got me wanting to make this over the weekend. Happy holidays, Melinda! Thank you for dropping by.
Brandy Lockett says
I found your site looking for bust up, and something to go with it for Mother’s day tomorrow. I can’t wait to make them both. You make cooking look so simple. Thanks for helping me keep my Kitchen Crown with recipes like this.
imma africanbites says
Awww, thank you so much, Brandy! Can’t wait to hear how it turns out for you. Happy cooking! 🙂
Lawrence Ytuarte says
I made this dish three weeks ago, following the recipe strictly. It is a fantastic dish. So fantastic I am making it again this weekend!
Regarding the cooking: I live in a high-altitude area (4,000 ft). To get the sauce to thicken I cooked it for 15 minutes covered, then uncovered it and cooked it for a final 20 minutes.
Absolutely delicious! Thank you so much for making this recipe available!
imma africanbites says
Thank you so much for your input, Lawrence. So glad it turned out great for you and thank your for the time. Happy cooking!
Gemzxox says
This is a great recipe! I have made this many times for my partner and our family members and it tastes sooo good. whether as suggested the name of it might not be correct! Its bloody awesome regardless
ImmaculateBites says
Thanks ! So happy to hear this.
Patricia Huchez says
This is a delish recipe! Thank you so much
ImmaculateBites says
Wonderful ! Thanks for the feedback!
Leah says
Hi, I don’t see any onions listed in the ingredient list??
What knd of onions do you use?
ImmaculateBites says
It’s listed . The third ingredient on the list – yellow onions works just fine