Doro Wat (Ethiopian Chicken)
Doro Wat is a traditional Ethiopian dish, a chicken stew that is spicy, flavorful, and much beloved. It's also very easy to make and will be ready in under and hour.
The star of this show is Berbere, a peppery-hot Ethiopian seasoning blend that's got a fragrant touch of cardamom and the earthiness of turmeric. It's used here to coat the chicken but this popular blend can be found on vegetables, mixed with olive oil for a simple dip, or in fiery Awaze Sauce.
Serve this stew over brown rice, or with pita, naan, or a crusty country-style bread on the side.
Prep Time: 10 min.
Cooking Time: 45 min.
Servings: 6
Cooking Method: Stovetop
Category: Quick and Easy, Chicken
Cuisine: African
Ingredients:
- 2 Tablespoons olive oil
- 1 onion, diced
- 2 pounds boneless, skinless chicken breasts, cut into 1" cubes
- 2 Tablespoons Berbere
- 1 medium green bell pepper, chopped
- 1/2 teaspoon California Roasted Minced Garlic
- 2 Tablespoons tomato paste
- 1/2 cup water
- 2 Tablespoons Dried Cilantro or 1/4 cup fresh, chopped
- Kosher Salt and Black Pepper Medium Grind to taste
- 6 Cups of cooked rice
Instructions:
- Sauté onion in olive oil until translucent.
- Toss chicken with Berbere, bell pepper, and California Roasted Minced Garlic. Add to pan with onions.
- Add tomato paste and water and stir together until evenly mixed.
- Simmer for 35-45 minutes.
- Add cilantro. Stir, taste, and add salt and pepper if necessary.
- Serve over cooked rice.
