Instruction

• Add a pint of chicken stock to the simmer and put three tablespoons of sugar into a large saucepan on high; cook until the sugar caramelizes, then add the cubed chicken breasts and stir until the chicken browns
• Add chopped onions, garlic, parsley, thyme, jerk seasoning, salt, and the whole scotch bonnet pepper – do not cut up the pepper! Reduce the heat to low and let this simmer for 25 minutes
• In a large mixing bowl, sift the flour, and add a pinch of salt to taste
• Now add the first tablespoon of shortening, and with your fingers, rub the flour into the shortening until it forms a breadcrumb-like consistency
• Then add the second tablespoon of shortening and rub against the flour until it looks like breadcrumbs
• Now add the third tablespoon of shortening and repeat the process
• You should by now have used all the flour
• Your bowl should be all breadcrumb-like; if you still have fresh flour, use another tablespoon of shortening until your fresh flour is all used up
• Add a small amount of water and mix with a butter knife; keep adding small amounts until your mixture forms a soft dough
• Now dust your surface with flour and roll out your pastry; you want to roll wafer-thin rounds – this mixture should make at least 12 roti skins
• Cover with a tea towel while returning to the pot
• Now peel the potatoes and cube them into small bite-size pieces
• After 25 minutes of simmering, add 1/2 pint of water and the potatoes to the pool
• Now cover and cook for 30 minutes on low heat
• Turn a flat baking tray upside down, lightly cover with foil, and place on the stovetop on high; cook each roti skin for 1 minute on each side until brown but not crisp
• Now pile up your cooked roti skins, remove the pot after 30 minutes, and remove the whole scotch bonnet
• Take the entire pot to the table with a pile of plates; each person assumes the roti skin, lays it flat on the scale, spoons some filling into the middle of the roti skin, and folds around the filling eats enjoy