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:
Jim Noon says
This is my bookmarked favourite recipe. Reminds me of the roti at the competition on the beach in St Lucia..
Rachel says
Made this dish a few nights ago. Was a HUGE hit with the family. Ate with Caribbean rice and peas and Naan from Costco. Will try your Paratha recipe next time. As always you provide the most delightful recipes! Thanks!
Imma says
You are very welcome, Rachel! 🙂
Lisa says
Hello, do you use chicken thighs with bones in?
Imma says
Hello Lisa. You could buy bone-in chicken thighs and debone them yourself, then slice them up into smaller sizes for this recipe. Here’s how to debone chicken thighs https://www.africanbites.com/how-to-debone-chicken-thighs/
Tiffany says
Forgot to add the 5 stars on my first comment. Making it again today!
Imma says
Awesome! Thank you for your feedback, Tiffany!
Tiffany says
Made this for the first time for my family yesterday. It was sooo good! I changed nothing in the recipe besides adding an extra can of chickpeas (my son does not like chicken but loves chickpeas). I did have to add a little cornstarch slurry at the end to thicken up the sauce. Wonderful flavor!! I paired it with your Caribbean rice and buss up shut paratha roti recipes. It was all excellent. My new favorite dish! Thank you!
Imma says
Hi Tiffany,
I’m super happy you loved it. Thanks so much for your comment and I hope you try more Caribbean recipes soon:)
Andrew says
Forgot to add the 5 stars
Imma says
Oh great to hear that. Thank you so much!
Andrew says
I’ve made this recipe so many times. It’s just perfect. Sometimes I’ll add a little this or a little that, but the base recipe always ends up the best. Brought it in for pot luck and surprised a lot of my coworkers!!!
Imma says
Yeah great idea for potluck, and don’t forget to share with me about yoru guestes impressions. I would love to hear 🙂
Clambrose says
I love this recipe. Making it again. I’m trying chicken breast because I bought by mistake. Has anyone tried chicken breast?
Imma says
Thanks for your kind words. 🙂 There’s no reason it won’t work with chicken breast. I use thighs because they’re juicier.