Guadeloupean chicken bokit
Fried bread filled with roast chicken, spices, garlic, lime and scallions. Makes about 4 servings; times are estimates based on the recipe.
Bokit is a fried-bread sandwich associated with Guadeloupean cuisine. This version is filled with roast chicken seasoned with spices and herbs. The dough needs several hours to rise, so start ahead of time.
Ingredient allergens
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Method
- 01
Activate the yeast and make the dough
Dissolve the yeast in 1/2 cup of the warm water and wait until frothy. Mix the flour, lard and 1/2 tsp salt. Add the yeast mixture and the remaining 1/3 cup water; knead until the dough is firm. Cover with a damp cloth and let rise in a warm place for 2–3 hours.
Ready to continue when: The yeast is frothy and the dough has risen under the cloth.
150 min - 02
Season and roast the chicken
Preheat the oven to 202 °C. Blend the allspice, garlic and onion into a paste. Mix with the four-spice blend, oil, red pepper paste, dried herbs, lemon juice, colombo, black pepper and 1/2 tsp salt. Loosen the chicken skin without removing it and spread the seasoning underneath; put any remaining mixture in the cavity. Roast for about 50 minutes, until the chicken is fully cooked.
Temperature: 202 °C / 395.6 °FReady to continue when: The chicken is fully cooked and the seasoning is lightly browned.
50 min - 03
Shred the chicken
Take the chicken out of the oven and let it rest until it is cool enough to handle. Remove the meat from the bones and shred it.
Ready to continue when: The meat is off the bones and shredded.
10 min - 04
Shape the breads
Punch down the dough and divide it into individual balls. Cover and let them rest for 15–30 minutes. Flatten each ball slightly with the palm of your hand.
Ready to continue when: The portions have rested and are flattened into discs.
20 min - 05
Fry the breads
Heat a pan with the oil and fry the discs in batches for a few minutes on each side, turning them when golden. Drain them.
Ready to continue when: The breads are golden on both sides and drained.
10 min - 06
Fill and serve
Cut each bread open without separating the halves completely. Divide the shredded chicken and chopped scallions among them. Serve while the bread is warm.
Ready to continue when: Each bread is opened and filled with chicken and scallions.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Gastronomía de México - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Gastronom%C3%ADa_de_M%C3%A9xico
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- La Seguridad Alimentaria www.aesan.gob.es/dam/jcr:d4d7784a-9ca8-46d6-be84-25d7b5dedae6/seguridad_edu_secundaria.pdf
- Recipes from Guadeloupe ~ Travel by Stove travelbystove.blogspot.com/2013/10/recipes-from-guadeloupe.html
- Local delicacies - Guadeloupe Islands www.lesilesdeguadeloupe.com/en/local-delicacies/
- A culinary journey through the Guadeloupe Islands - Elle Gourmet ellegourmet.ca/culinary-journey-through-guadeloupe/
- - YouTube www.youtube.com/watch?v=Op_4MWs8a_4
- Recetas de cocina pastoril de la Hospedería del Monasterio de Guadalupe - Vivir Extremadura www.vivirextremadura.com/recetas-de-cocina-pastoril-de-la-hospederia-del-monasterio-de-guada…
- A culinary journey through the Guadeloupe Islands - Elle Gourmet www.google.com/goto?gsessionid=ey6u_qvpuskgiXLM9fCV3Q4rJlJzMqjK6Na2vxXVQgHQqJaQT5lQYg&url=CA…
- Fish Court-Bouillon: Our Hosts' Creole Recipe from Guadeloupe www.google.com/goto?url=CAESiAEB6zswFYuvO5UB2q0QtjXJXReseF_N1fqeEfPDZ9SGDsOSQ7El0_K85s0RIrMV…
- - YouTube www.youtube.com/watch?v=8origVd31Zw
- Pelau - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Pelau
State: Published after documentary validation; no “Tested” label is shown.