Name: Doro Wat
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Whole chicken, including neck and giblets, cut into 1-inch pieces - 1 (3 pound); Water (Optional) - 2 cups; Lemon juice - ¼ cup; Chopped Bermuda onion - 3 cups; Butter - 3 tablespoons; Cayenne pepper - ½ teaspoon; Paprika - 1 teaspoon; Ground black pepper - ½ teaspoon; Ground ginger - ¼ teaspoon; Water, or as needed (Optional) - 1 cup; All-purpose flour (Optional) - 2 tablespoons; Water (Optional) - 2 tablespoons; Hard-boiled eggs, peeled - 8

Ingredients for - Doro Wat

1. Whole chicken, including neck and giblets, cut into 1-inch pieces 1 (3 pound)

2. Water (Optional) 2 cups

3. Lemon juice ¼ cup

4. Chopped Bermuda onion 3 cups

5. Butter 3 tablespoons

6. Cayenne pepper ½ teaspoon

7. Paprika 1 teaspoon

8. Ground black pepper ½ teaspoon

9. Ground ginger ¼ teaspoon

10. Water, or as needed (Optional) 1 cup

11. All-purpose flour (Optional) 2 tablespoons

12. Water (Optional) 2 tablespoons

13. Hard-boiled eggs, peeled 8

How to cook deliciously - Doro Wat

1 . Stage

Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.

2 . Stage

Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.