Name: Homestyle Caribbean Chicken and Potato Roti Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 2 large Yukon Gold potatoes, peeled and cubed; 3 tbsp Caribbean green seasoning; 3 tbsp curry powder; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 1 Scotch bonnet pepper, seeded and minced; 2 cups chicken broth; 2 tbsp vegetable oil; 4 store-bought dhalpuri or paratha rotis; 1 tsp salt; 0.5 tsp black pepper

In a large bowl, toss the chicken thighs with the Caribbean green seasoning, 1 tablespoon of curry powder, salt, and black pepper, then let it marinate for at least 15 minutes.

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat, then add the chopped onion, minced garlic, and minced Scotch bonnet pepper, cooking for 3 to 4 minutes until soft and translucent.

Stir in the remaining 2 tablespoons of curry powder and cook for about 1 minute until the spices are fragrant and slightly toasted, taking care not to let them burn.

Add the marinated chicken to the pot and cook, stirring occasionally, for 5 to 7 minutes until the chicken is lightly browned on all sides.

Toss in the cubed potatoes and pour in the chicken broth, bringing the mixture to a boil before reducing the heat to low, covering the pot, and simmering for 25 to 30 minutes until the potatoes are fork-tender.

Remove the lid and simmer for an additional 5 minutes if needed to thicken the gravy, then spoon the hot filling into the center of a warm roti flatbread, fold in the sides to form a wrap, and serve immediately.