Rickard's Blonde Hot Chicken Roti

Rickard's Blonde Hot Chicken Roti

Beer Libre!

Ingredients

  • A couple weeks ago, I was contacted by my friends at Rickard's with a new set of recipes that really inspired. As regular readers know, I enjoy cooking with beer, and I've already made mustard, soup, and stew with various beers. The recipes are for a new beer, Rickard's Blonde, not yet available in Ontario. Rickard's Blonde is  a great-tasting pilsner. The bonus for us was the sample that would soon arrive in the mail.
  • When the package arrived by courier, I got a laugh out of the note that arrived in the box.
  • Clearly an attempt to slow you down from immediately cracking open (and likely spraying yourself with) a well-shaken can that spent the better part of a day bouncing around in a courier van!
  • In the package of recipes, one stuck out - it was a grilled chicken sandwich in an interesting marinade. I decided to modify the marinade to turn it into a a Caribbean chicken roti with potatoes. The original marinade recipe called for Scotch bonnet peppers. Unfortunately, the local grocery didn't have any in stock, so I used two jalapeno peppers.
  • The result was an awesome tasty chicken roti with potatoes in a thick sauce. There was just enough heat with the flavour that you felt the warmth for a short while after finishing the meal. Perfect.
  • Rickard's Blonde Hot Chicken Roti
  • 3 medium potatoes, peeled and diced
  • 2 garlic cloves
  • 1 medium onion
  • 1-2 chili peppers (Scotch bonnet, habanero or jalapeno), stem and seeds removed
  • 1 cup Rickard's Blonde beer
  • ½ cup water
  • 2 tbsp oil
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 1 tsp dried thyme
  • 2 tsp garam masala or ground allspice
  • ½ tsp ground nutmeg
  • ½ tsp turmeric
  • 1/2 kilo chicken thighs or breast (boneless, skinless) diced
  • roti for serving
  • Boil potatoes in salted water for 5 minutes and drain.
  • Combine garlic, onion, pepper, beer, water, salt, brown sugar, thyme, garam masala, nutmeg and turmeric and puree using an immersion blender.
  • Heat oil on medium in a deep pan and brown chicken for 3 minutes. Add potatoes and sauce mixture, cover and bring to a boil.
Read the whole recipe on The Haggis and the Herring