Introduction: How to Make Rustic Chicken Roti

In this instructable I will show you how to make chicken roti. In a previous instructable I showed how to make soft savory roti with dahl. These roti plates are good enough to eat separately, but they get about a thousand times better with my father's rustic chicken roti recipe. My father was born in Surinam and I have seen him make it like a million times.

The number of ingredients is relatively minimal. You need good quality chicken, onion, garlic, soy sauce, hot sauce. Most of the time I use the most tender part of the chicken, the chicken thigh. It cooks way faster than chicken on the bone and its got loads of flavour. However, if I have lots of time I sometimes also prepare chicken legs. If you want to use chicken legs I suggest to remove the skin afterwards. Leave the skin on while cooking, but remove it after you are done.

To prepare the chicken thighs I always first wash the chicken, and then add lemon to the chicken and leave it for a few minutes until the pan is heat to cook the chicken. I use a non stick pan and no oil or butter to fry the chicken. After the chicken is fried and retrieved from the pan, I transfer it to a Dutch oven pan first frying the onion and garlic. Then add the soy and hot sauce before adding about a cup of water. Then in goes the chicken and let it simmer. Every now and then add some water as the sauce thickens slightly. Warm a roti and plate it up with a boiled egg and some green beans or kouseband.

Step 1: What Do You Need to Make This Recipe

  • 4 chicken thighs
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoon of fresh ginger
  • 2 tablespoons of soy sauce
  • 2 tablespoons of hot sauce or a fresh chili pepper
  • 2-3 tablespoons of vegetable oil
  • water
  • lemon juice (optional)
  • 250 grams of green beans or kouseband
  • pepper and salt to taste
  • 2 eggs
  • 2 rotis, store bought or homemade (see instructable)

Step 2: Instructions

  1. Trim the fat from the chicken thighs and wash them with cold water.
  2. Drizzle some lemon juice on the chicken thighs.
  3. Heat non stick skillet and fry the chicken on medium to high heat. Do not use any baking product just turn regularly.
  4. When chicken is nice and brown remove from the skillet.
  5. Warm a Dutch oven or enamel pan and add the vegetable oil. Add about ¾ of the onion and all of the garlic and slowly turn them a golden brown on medium heat.
  6. Add the ginger and continue stirring the mixture.
  7. When nice and brown, lower the heat to add the hot and soy sauce. Stir through quickly and add about a cup of water. Bring to the boil and add the chicken.
  8. Simmer on medium heat for at least 30 minutes to let the chicken go nice and tender.
  9. Add water when it reduces through cooking. Turn chicken regularly.
  10. Boil water and add the green beans. Let it boil for about 10 minutes until cooked.
  11. Drain the beans and warm a skillet with some oil. Fry the remainder of the onion and add the green beans. Warm through and add salt and pepper to taste.
  12. Boil two eggs and extinguish with cold water when done.
  13. Warm two rotis.
  14. Plate up and serve.

Step 3: Notes

The lemon juice gives the chicken a nice fresh flavour, but is optional. If you like medium hard boiled eggs boil them for 7 minutes at 212℉ or 100℃.

I hope you enjoy this recipe! If you tried out this recipe or have some questions or suggestions then let me know via the comments.

More information and a printable recipe can be found on The Tortilla Channel.

Step 4: Watch the One Minute Video

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Bio: The Tortilla Channel is a food channel dedicated to delicious, nutritious food inspired on the tortilla with or without a twist. Breakfast, lunch, diner and ... More »
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