Doro Wat Spicy Chicken Stew
Rich, spicy Doro Wat with berbere, slow-cooked onions and hard boiled eggs. Serve with injera or rice. Easy tips for spice, swaps, storage and reheating.
Recipe by Spice House employee Jay Mast. Serve this spicy Ethiopian stew with homemade injera bread.
- Slowly cook onions, garlic and ginger to build a deep, sweet base before adding berbere to form a spice paste.
- Use enough stock to nearly cover the chicken and simmer until the meat reaches a safe internal temperature; finish by adding hard boiled eggs.
- Adjust heat by cutting berbere or paprika, swap cuts or make it vegetarian with chickpeas or mushrooms, and store leftovers in the fridge or freezer.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is berbere and where can I buy it?
Berbere is an Ethiopian spice blend with chili, garlic, fenugreek, coriander and other warm spices. You can buy it at specialty spice shops, some grocery stores, or online retailers. Freshly ground blends will give the best flavor.
Can I use boneless chicken or other cuts?
Yes. Boneless thighs or breasts work. Boneless pieces will cook faster, usually 20 to 30 minutes depending on size. Bone-in dark meat like drumsticks or thighs is traditional and stays juicier during the 40 minute simmer.
How can I make Doro Wat less spicy?
Reduce the amount of berbere and omit or lower the Hungarian paprika. You can also add a splash of coconut milk or extra stock to mellow heat. Taste as you go and adjust gradually.
Do I need to brown the chicken first?
No. The recipe drops salted chicken directly into the simmering sauce. Browning first adds extra color and flavor but is optional and will add a few minutes of prep.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce the liquid. For a quick fix, whisk 1 teaspoon of flour with a little cold water to make a slurry and stir it in. Repeat sparingly until you reach the desired thickness.
Can I make this vegetarian or egg-free?
Yes. Replace chicken with hearty ingredients like chickpeas, firm tofu, tempeh, seared mushrooms or eggplant, and use vegetable stock. Leave out the hard boiled eggs or substitute with roasted potatoes or paneer.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 2 to 3 months. Reheat gently on the stove over low heat so the chicken stays moist, or microwave covered in short bursts, stirring between intervals.
What is berbere and where can I buy it?
Berbere is an Ethiopian spice blend with chili, garlic, fenugreek, coriander and other warm spices. You can buy it at specialty spice shops, some grocery stores, or online retailers. Freshly ground blends will give the best flavor.
Can I use boneless chicken or other cuts?
Yes. Boneless thighs or breasts work. Boneless pieces will cook faster, usually 20 to 30 minutes depending on size. Bone-in dark meat like drumsticks or thighs is traditional and stays juicier during the 40 minute simmer.
How can I make Doro Wat less spicy?
Reduce the amount of berbere and omit or lower the Hungarian paprika. You can also add a splash of coconut milk or extra stock to mellow heat. Taste as you go and adjust gradually.
Do I need to brown the chicken first?
No. The recipe drops salted chicken directly into the simmering sauce. Browning first adds extra color and flavor but is optional and will add a few minutes of prep.
How do I thicken the sauce if it is too thin?
Simmer uncovered to reduce the liquid. For a quick fix, whisk 1 teaspoon of flour with a little cold water to make a slurry and stir it in. Repeat sparingly until you reach the desired thickness.
Can I make this vegetarian or egg-free?
Yes. Replace chicken with hearty ingredients like chickpeas, firm tofu, tempeh, seared mushrooms or eggplant, and use vegetable stock. Leave out the hard boiled eggs or substitute with roasted potatoes or paneer.
How should I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 2 to 3 months. Reheat gently on the stove over low heat so the chicken stays moist, or microwave covered in short bursts, stirring between intervals.
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