Best Doro Wet Ethiopian Chicken Stew Recipes

DORO WAT (ETHIOPIAN SPICED CHICKEN)

Steps:

• Place the chicken pieces in a bowl and pour lemon juice over. Let sit at room temperature for at least 30 minutes.
• Heat the niter kibbeh or butter along with the olive oil in a Dutch oven. Add the onions and saute, covered, over low heat for 45 minutes, stirring occasionally.
• Add the garlic, ginger, and 1 tablespoon butter and continue to saute, covered, for another 20 minutes, stirring occasionally.
• Add the berbere and the 2 remaining tablespoons of butter and saute, covered, over low heat for another 30 minutes, stirring occasionally.
• Add the chicken, broth, salt and wine and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
• Adjust the seasonings, adding more berbere according to heat preference. Add the boiled eggs and simmer on low heat, covered, for another 15 minutes.
• Half or quarter the eggs and arrange on the plates with the stew. Serve hot with injera, bread or rice.

ETHIOPIAN DORO WAT

Steps:

• Gather the ingredients.
• Marinate the chicken pieces in the lemon juice. Refrigerate, covered, while you cook the onions.
• Heat 2 tablespoons of the oil or butter in a large Dutch oven, or other heavy-duty pot over medium-low heat, add the onions and cook gently for an hour until reduced into a sweet paste. Stir occasionally to prevent burning.
• Add the remaining 4 tablespoons oil or butter. Add the berbere spice, followed by the ginger and garlic and fry until fragrant. More berbere spice can be added depending on how much heat is desired.
• Add the chicken pieces to the pot along with the stock and 1 teaspoon salt. Simmer on low heat for 40 minutes until the chicken is cooked. Halfway through, sprinkle the garam masala over the wat and continue cooking, stirring occasionally.
• Add the boiled eggs to the wat and stir to coat completely. Adjust the seasoning with salt, if desired. Serve the doro wat on top of injera to enjoy it the traditional way. Alternatively, this can be enjoyed with Indian flatbread or rice.

DORO WAT: ETHIOPIAN CHICKEN DISH

Steps:

• Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
• Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
• Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

DORO WAT (ETHIOPIAN CHICKEN STEW)

Steps:

• Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Melt butter over medium heat in a pot. Add onion, ginger, and garlic to the hot butter and cook until onion is soft, 5 to 7 minutes.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 25 to 30 minutes. Keep warm.
• While rice cooks, stir paprika and berbere seasoning into the onion mixture, adjusting to taste. Add chicken to the pot and brown, 5 to 7 minutes per side. Pour in tomatoes and stir to combine. Pour in enough chicken broth to thin mixture out to stew consistency. Reduce heat and let simmer until chicken is no longer pink in the center, 20 to 30 minutes, adding hard-boiled eggs when stew has about 10 minutes of cooking time left.
• Pierce eggs using a fork to allow sauce to seep in. Continue to simmer 10 minutes more. Season with salt and pepper and serve over cooked basmati rice.

CHICKEN STEW (DORO WETT)

Steps:

• Combine the onions, a pinch of salt, and half of the spiced butter in a Dutch oven or other large deep pot over low heat. Cook, stirring occasionally, until the onions are golden, about 15 minutes. Add the remaining butter, the cardamom, black pepper, cloves, garlic, ginger, and berbere and cook until the onions soften and take on the color of the spices, about 10 minutes.
• Add 2 cups of the chicken stock and the chicken legs and thighs, bring to simmer, and simmer for 15 minutes. Add the remaining 1/2 cup chicken stock and the wine, bring back to a simmer, and simmer for 10 minutes. Add the chicken breasts and simmer for 20 minutes.
• Gently stir in the lime juice and eggs and simmer for another 5 minutes. The sauce will be loose and soupy. Season with salt to taste.

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)

Steps:

• For the berbere:.
• Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
• Set the red pepper sauce aside.
• For the chicken:.
• In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
• Stir in the red pepper sauce, turmeric, and 1 tsp salt.
• Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
• Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

ETHIOPIAN DORO WAT (CHICKEN STEW)

Steps:

• Heat oil in a pan and brown the chicken. When all pieces are light brown, remove chicken.
• In the same pan, without removing the oil, add butter, onion, ginger and garlic; cook until golden brown.
• Add berbere and saute the mixture over low heat until it browns.
• Add chicken stock and lime juice, simmer 3-4 minutes.
• Return the chicken to the pan, cover, and simmer slowly for 30 minutes, turning the chicken from time to time.
• Transfer the stew to a platter, garnish with eggs, and serve with injera or pita bread.