Best 4 Callaloo Chicken Roulade Recipes

Indulge in the vibrant flavors of the Caribbean with our delectable Callaloo Chicken Roulade, a culinary masterpiece that artfully blends the essence of Jamaican and Trinidadian cuisines. This dish features succulent chicken breasts, carefully seasoned and rolled with a savory filling of aromatic callaloo, a leafy green vegetable native to the region, and a delightful medley of spices. Each roulade is then gently cooked in a rich tomato-based sauce, creating a symphony of flavors that will tantalize your taste buds.

Alongside the Callaloo Chicken Roulade, our article offers a collection of equally enticing recipes that explore the diverse culinary traditions of the Caribbean. Embark on a culinary journey with our aromatic Jamaican Curry Chicken, a classic dish that boasts tender chicken enveloped in a fragrant curry sauce bursting with authentic Jamaican spices. For a taste of Trinidadian cuisine, try our flavorful Trinidadian Stewed Chicken, where chicken pieces are lovingly simmered in a robust tomato-based sauce infused with a harmonious blend of herbs and spices.

Venture into the realm of vegetarian delights with our vibrant Callaloo, a traditional Trinidadian dish that showcases the versatility of the callaloo leaf. This hearty stew combines callaloo with okra, tomatoes, and a medley of seasonings, resulting in a flavorful and nutritious dish that is sure to satisfy. And for a refreshing side dish, our Cucumber Salad with Pickled Onions offers a crisp and tangy complement to any Caribbean feast.

Unlock the secrets of Caribbean cuisine with our comprehensive article, where you'll find step-by-step instructions, insightful tips, and captivating food photography that will guide you in recreating these delectable dishes in your own kitchen. Let your taste buds embark on an unforgettable adventure as you savor the vibrant flavors, captivating aromas, and rich culinary heritage of the Caribbean.

Here are our top 4 tried and tested recipes!

CHEESY CHICKEN ROULADES WITH PESTO

Cheesy Chicken Roulades with Pesto image

Transform ordinary chicken breasts into an extraordinary meal with a family favorite recipe starring quick-fix homemade pesto and gooey mozzarella cheese. These flavor-packed protein pinwheels can be prepped in advance then seared and baked right before serving, which means an easy but impressive meal is only minutes away.

Provided by Kelly Senyei

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 chicken breasts (at least 6 ounces each; see Cook's Note)
3 cups packed basil leaves
2 tablespoons shredded Parmesan
3 cloves garlic, chopped
2 tablespoons pine nuts, toasted
1/4 cup olive oil, plus more for sauteing
Kosher salt and freshly ground black pepper
12 thin slices fresh mozzarella

Steps:

Preheat the oven to 350 degrees F.
Place one chicken breast between 2 pieces of parchment paper or wax paper and pound it with a meat tenderizer (or the bottom of a heavy skillet) until it is 1/4 inch thick. Repeat with the remaining chicken breasts.
Combine the basil, Parmesan, garlic and pine nuts in a blender. Pulse for 15 seconds, then with the blender running, stream in the oil. Scrape down the sides of the blender as needed and continue blending until the pesto is pureed. Taste and season the pesto with salt and pepper.
Spread one-fourth of the pesto on one side of each of the chicken breasts, then top the pesto with 3 slices of mozzarella per chicken breast. Beginning at the shorter end, tightly roll up each chicken breast and secure it with a toothpick. Sprinkle the outsides of the roulades with salt and pepper.
Heat a large ovenproof skillet over medium heat and add 2 to 3 tablespoons oil. Once the oil is hot, add the roulades and sear them on all sides until they're browned, about 10 minutes.
Transfer the skillet to the oven and bake the roulades until they are cooked throughout and reach an internal temperature of 165 degrees F, 5 to 8 minutes.
Remove the roulades from the oven and let them rest for 5 minutes. Remove the toothpicks, then slice and serve.

CALLALOO

Callaloo image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

Ingredients

11/2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 teaspoons canola or other vegetable oil
2 teaspoons grated fresh ginger root
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups water or vegetable stock
2 cups diced sweet potatoes (about 1 large potato)
2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
1 cup fresh or frozen sliced okra
1 cup diced tomatoes (about 1 large tomato)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 cup reducedfat coconut milk (optional

Steps:

In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.

CALLALOO'S JERK CHICKEN

Callaloo's Jerk Chicken image

Provided by Food Network

Categories main-dish

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

5 bunches whole scallions, finely chopped
3 large cloves garlic, minced
3 Scotch bonnet peppers, seeded and minced
2 sprigs fresh thyme
1/4 cup ground allspice (dry pimento berries)
2 tablespoons freshly ground black pepper
1 1/4 tablespoons salt
1 cup water
5 pounds chicken thighs or 2 whole chickens cut into quarters (dark meat tastes better)

Steps:

Combine the ingredients (except the water and chicken) in a large bowl. Then add the water to create a paste. You should then add the chicken and let it marinate, at least 1 hour or ideally 24 hours in the refrigerator. You can grill or bake the chicken; ideally you mark the chicken on the grill, and then finish it off in the oven.

CALLALOO

Callaloo image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 small onion, diced
1 carrot, julienne
1 teaspoon diced Scotch bonnet
2 pounds callaloo, leaves stripped from the stems
1 teaspoon all-purpose seasoning
1 teaspoon ground black pepper
3 cloves garlic, minced
2 green onions, diced
1 tomato, chopped

Steps:

Add butter to a saute pan with onions, carrots and Scotch bonnet on a medium heat. Saute vegetables for 2 minutes.
Add callaloo, all-purpose seasoning and black pepper. Cover and steam for 4 minutes.
Add garlic, green onion and tomatoes. Cook until callaloo is tender, about 10 minutes.

Tips:

Mise en place: As with any recipe, having all of your ingredients prepped and measured before you start cooking will make the process go much smoother.
Use a sharp knife: A sharp knife will make it easier to slice the chicken breasts and vegetables evenly.
Don't overcook the chicken: Chicken breasts are very lean and can easily become dry if overcooked. Cook them until they are just cooked through, about 3-4 minutes per side.
Use a flavorful sauce: The sauce is what really makes this dish special. Be sure to use a sauce that is flavorful and complements the chicken and vegetables.
Garnish with fresh herbs: Fresh herbs, such as cilantro or parsley, can add a pop of color and flavor to the dish.

Conclusion:

Callaloo chicken roulade is a delicious and impressive dish that is perfect for a special occasion. With its flavorful combination of chicken, vegetables, and sauce, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook chicken, give callaloo chicken roulade a try!