Name: Doro Wat (Ethiopian Chicken Stew)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Skinless, boneless chicken breasts, cut into 1 1/2-inch pieces - 3; Lemon juice - 1 cup; Eggs - 4; Butter - 1 stick; Yellow onion, chopped - 1 medium; Diced fresh ginger - 1 tablespoon; Diced garlic - 2 teaspoons; Water - 2 cups; Basmati rice - 1 cup; Paprika - 8 teaspoons; Berbere spice blend, or to taste - 8 teaspoons; Diced fire-roasted tomatoes, or more to taste - 1 (14.5 ounce) can; Chicken broth, or more as needed - 2 cups; Salt and ground black pepper to taste - 2 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Doro Wat (Ethiopian Chicken Stew)

1. Skinless, boneless chicken breasts, cut into 1 1/2-inch pieces - 3

2. Lemon juice - 1 cup

3. Eggs - 4

4. Butter - 1 stick

5. Yellow onion, chopped - 1 medium

6. Diced fresh ginger - 1 tablespoon

7. Diced garlic - 2 teaspoons

8. Water - 2 cups

9. Basmati rice - 1 cup

10. Paprika - 8 teaspoons

11. Berbere spice blend, or to taste - 8 teaspoons

12. Diced fire-roasted tomatoes, or more to taste - 1 (14.5 ounce) can

13. Chicken broth, or more as needed - 2 cups

14. Salt and ground black pepper to taste - 2 cups

How to cook deliciously - Doro Wat (Ethiopian Chicken Stew)

1. Stage

Combine chicken and lemon juice in a bowl and marinate until flavors meld, at least 15 minutes.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.