Chicken and Potato Roti

Method

1. 01

   Rub the shortening into 3 1/2 cups flour and half the salt. Add the water gradually to make a soft dough, knead for 5 minutes, then cover and rest for 20 minutes while starting the filling.

2. 02

   Heat the vegetable oil and brown sugar in a heavy pot over medium heat for 3 minutes until dark amber and bubbling. Carefully add the chicken breast pieces and turn for 5 minutes until coated and lightly browned.

3. 03

   Add the onions, garlic, parsley, thyme, jerk seasoning, black pepper and remaining salt. Cook for 5 minutes, then add the chicken broth, potatoes and whole Scotch bonnet pepper.

4. 04

   Cover and simmer over low heat for 25 minutes until the potatoes are tender and the chicken reaches 165°F. Uncover and simmer for 5 minutes until the sauce clings to the filling; remove the pepper.

5. 05

   Meanwhile, divide the dough into 12 balls. Use the reserved flour to roll each into a thin 7-inch round. Cook on a dry skillet over medium-high heat for 1 minute per side until browned in spots, stacking in a clean towel.

6. 06

   Spoon filling down the center of each warm roti and fold the sides over it. Serve two filled roti per portion.