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Home / Collections / Caribbean Dinner

Trinidad Chicken Roti

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Author: Imma Published:1/27/2015Updated:4/01/2021
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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.

Chicken roti

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.

 Chicken Roti

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?

Chicken roti 

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. chicken roti

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!

 Chicken roti

 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.

Paratha Buss up shut

You may serve with roti , rice or  paratha featured here 

Enjoy!

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Trinidad Chicken Roti
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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.
4.87 from 67 votes
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Caribbean
Servings 5 people

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:

Calories: 333kcal (17%)| Carbohydrates: 16g (5%)| Protein: 12g (24%)| Fat: 25g (38%)| Saturated Fat: 2g (13%)| Cholesterol: 43mg (14%)| Sodium: 580mg (25%)| Potassium: 561mg (16%)| Fiber: 4g (17%)| Sugar: 1g (1%)| Vitamin A: 720IU (14%)| Vitamin C: 11.6mg (14%)| Calcium: 62mg (6%)| Iron: 5mg (28%)
Author: Imma
Course: Main
Cuisine: Caribbean
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Nutrition Facts
Chicken Roti
Amount Per Serving
Calories 333 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 2g13%
Cholesterol 43mg14%
Sodium 580mg25%
Potassium 561mg16%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 1g1%
Protein 12g24%
Vitamin A 720IU14%
Vitamin C 11.6mg14%
Calcium 62mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chicken Roti IMG_0262 IMG_0264 IMG_0268 IMG_0272 IMG_0280  IMG_0573

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.

 

 

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Comments & Reviews
  1. Laura says

    Posted on 4/13 at 7:35AM

    5 stars
    Question: i haven’t made the recipe yet. But if you’re using chicken broth as a base instead of water, should you add less of the chicken boillion powder?

    Reply
    • ImmaculateBites says

      Posted on 4/13 at 8:24AM

      Yes you should . Adjust chicken powder to desired taste .Enjoy!

      Reply
  2. AA says

    Posted on 3/19 at 7:05PM

    5 stars
    My family loved it! Thank you.

    Reply
    • Immaculate Bites says

      Posted on 3/22 at 3:27AM

      You’re welcome, AA! I’m happy that your family loved it 🙂

      Reply
  3. Jeff B says

    Posted on 2/21 at 2:59PM

    Amazing!! My 4 year old absolutely loved it! He wants it in his lunch tomorrow as well. Thank you for posting!

    Reply
    • ImmaculateBites says

      Posted on 2/23 at 6:35PM

      Great! Thanks for the feedback.

      Reply
  4. Natasha Collier says

    Posted on 2/16 at 12:24PM

    This recipe was brilliant, thank you!

    Reply
  5. Gena says

    Posted on 2/10 at 2:52PM

    5 stars
    This was delicious. Perfect chicken roti recipe I will continue making it!

    Reply
    • ImmaculateBites says

      Posted on 2/13 at 10:22AM

      YESS!Thanks so much.

      Reply
  6. Sandra Brown says

    Posted on 1/19 at 12:51PM

    5 stars
    This is the first review I’ve ever given…. Mostly because I’m never really wowed, and I have to tweak. If I have to tweak, is not good. This was bang on. It had flavor, it had texture, and not one complaint. We’re a hard bunch to please. If anyone tells you they had to tweak it, they’re nuts! Fabulous recipe! Knocked it out of the park!

    Reply
    • ImmaculateBites says

      Posted on 1/24 at 6:05PM

      Thats’s so sweet of you. Thanks so much.

      Reply
  7. C says

    Posted on 1/17 at 11:48AM

    5 stars
    Just wanted to say thank you for this recipe. I always come back to it. My wife and her parents were blown away the first time I made it for them. It is a staple in our household.

    Reply
    • ImmaculateBites says

      Posted on 1/18 at 6:01PM

      Glad to hear this . Thanks for taking time out to share this with us .

      Reply
  8. Kat says

    Posted on 1/15 at 8:04AM

    So I made this during the summer, and it was indeed the best thing I’d eaten in months. However…I have to wonder, is it really meant to be 1 WHOLE teaspoon of nutmeg? I had an incredibly unpleasant reaction following eating this curry (INTENSE physical anxiety/fast heartbeat), and later looked up that 1-3 tablespoons of nutmeg is considered toxic and possibly fatal. I split this curry with only one other person, and even half a teaspoon of nutmeg resulted in a pretty bad time for me.

    Reply
    • ImmaculateBites says

      Posted on 1/22 at 7:54AM

      Yes it is .I make it all the time . Always remember that recipes are a guide – adjust spices or takeout as needed.

      Reply
  9. Monica M Avila says

    Posted on 1/4 at 6:56PM

    There is a Trinidadian place in town that makes a version of this with beef. Could beef be swapped out for the chicken in this recipe? If so, what cut of beef do you suggest using? And would the spice ingredients and measurements remain the same?

    Reply
    • ImmaculateBites says

      Posted on 1/13 at 6:01PM

      Yes you can make that swap. I would use stew beef , cook until tender. Adjust liquid as needed. Hope this helps.

      Reply
  10. Marguerite says

    Posted on 12/18 at 5:18AM

    4 stars
    Recipe looks great but no instructions for making the actual roti skin

    Reply
    • Irie Mon says

      Posted on 1/5 at 8:33AM

      I’m guessing you didn’t read through the entire article. She has a direct link to making the roti https://www.africanbites.com/paratha-buss-shut/

      Reply
      • ImmaculateBites says

        Posted on 1/5 at 5:03PM

        Thanks Irie! Appreciate you taking time out to provide the link.

  11. Carolyn Scott says

    Posted on 10/18 at 5:41PM

    5 stars
    Very yummy , my family loved it

    Reply
    • ImmaculateBites says

      Posted on 10/18 at 7:43PM

      Glad to hear this.

      Reply
  12. AshleyD says

    Posted on 10/17 at 4:18PM

    5 stars
    This was delicious! Very authentic. Next time I’ll add a little fresh ginger. Thanks!!

    Reply
    • ImmaculateBites says

      Posted on 10/18 at 3:31PM

      Thanks for the feedback.

      Reply
  13. Mikey says

    Posted on 9/9 at 4:54AM

    4 stars
    This meal was one of the recipes that I went to heaps years back when my cooking skills were still finding their feet. I was searching through the site for something to use with chicken, lo and behold it came back to me.

    Happy to say it is just as good as it always has been. It struck that right level of spiciness, the chicken was tender, plus substituting sweet potato in there adds another dimension.

    Thumbs are up.

    Reply
  14. Steve says

    Posted on 9/2 at 11:51AM

    Thank you for this recipe! It is flavoured just how I wanted it and I will be coming back for this recipe whenever I want a good roti filling!!

    I found that the liquid was very watery in consistency and not at all thick, even after I cooked it for over 30 mins and added cornstarch. Do you have any recommendations? I want to be able to fill up some roti bread without a mess.

    Thank you!

    Reply
    • ImmaculateBites says

      Posted on 9/12 at 2:35PM

      Hi Steve, you might have to cook it longer in order to achieve the thick consistency you desire. About 15 minutes more .

      Reply
  15. Larissa says

    Posted on 7/15 at 1:06PM

    Hi there! I was wondering what hot sauce you add and how much you add to make it spicier as you mentioned. As well, how much paprika would you add?

    Thanks!

    Reply
    • ImmaculateBites says

      Posted on 7/17 at 4:00PM

      You can use any hot sauce you have on hand. I have used a variety and they all work.

      Reply
    • Mikey says

      Posted on 9/9 at 5:01AM

      I would personally suggest “Valentina”.

      Reply
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