Doro Wat Ethiopian Chicken Stew
If this is your first time making the classic Ethiopian Chicken Stew recipe (aka Doro Wat), you're not alone! This dish is cozy and packed with flavor. This is the perfect way to mix up your chicken dishes!
Prep Time 20 minutes mins
Cook Time 1 hour hr
Course Main Course
Cuisine East African
In a large pot or Dutch oven over medium heat, add the butter and onion. Caramelize the onions until they are a deep brown color. This should take 8-10 minutes.
Add half of the oil to the pot along with the garlic, spices, and salt. Stir for about 2 minutes, until the mixture comes together and is very fragrant.
Add in the chicken, chicken broth, and tomato paste. Cover and cook on low for about 30 minutes.
After 30 minutes, uncover, add in the soft-boiled eggs and lemon juice, and stir making sure the eggs are submersed in the sauce.
Cover and continue cooking for an additional 8-10 minutes or until the chicken has an internal temperature of 165 ℉. Serve with sides and enjoy!
Can I make this recipe in A SLOW COOKER?
Absolutely! Do steps 1 & 2 as normal then transfer everything (minus the eggs and lemon juice) to a slow cooker and cook on high for 3 hours or low for about 6 hours. Add in the eggs and lemon juice for the last 30 minutes - 1 hour. Click here for the slow cooker I recommend!
Store & Reheat
As a general rule of thumb, anything that has a sauce tends to store and reheat well. That’s another reason I love this recipe! The chicken won’t dry out on you all thanks to that delicious sauce.
Store
Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of chicken stew). Store in the fridge for up to 4 days.
Freezer: You can also freeze the chicken stew for up to 3 months. Place the chicken stew in the fridge to thaw overnight for best results.
Reheat
Microwave: Place chicken stew in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place chicken stew in a pot over medium-high heat. Once the sauce is simmering, reduce to medium-low and cover for 5-7 minutes or until heated through. Stir occasionally.*
Oven: Preheat oven to 350 degrees F. Place chicken stew in an oven-safe dish, cover it with foil, and cook for 8-10 minutes.*
* Total time depends on the amount you are reheating.Keyword Doro Wat, Ethiopian Chicken Stew, Ethiopian Food
