Step-by-Step Guide to Make Award-winning Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Make Ultimate Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few components. You can have Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew using 11 ingredients and 11 steps. Here is how you can achieve that.

This is a recipe my mother learned a long time ago from the mother of an Ethiopian exchange student who lived in the neighborhood. The butter will reduce the spiciness of this dish, but adjust the amount of takanotsume and cayenne pepper to taste. Adding a teaspoon of paprika will also add to the flavor and color. Recipe by madamekaiu

Ingredients and spices that need to be Prepare to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew:

1. 2 kg Chicken drumettes
2. 1 kg Onion
3. 2 clove Garlic
4. 2 tbsp Curry powder
5. 3 Takanotsume
6. 1 tsp Cayenne pepper
7. 40 grams Butter (unsalted)
8. 2 tbsp Vegetable oil
9. 1 Italian parsley (finely chopped)
10. 2 tsp Salt
11. 1 dash Pepper

Instructions to make to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew

1. Mince the onion and garlic, and bring the chicken drumettes to room temperature.
2. Heat 1 tablespoon oil and 1 tablespoon butter in a thick-bottomed pot, then sauté the onions over medium-high heat.
3. When the moisture cooks off the onions, add the garlic, reduce to low heat, then sauté until both the onions and garlic are golden brown.
4. Lightly season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a frying pan, place the chicken in the pan, then cook until golden brown.
5. Transfer the browned chicken to the pot from Step 3.
6. When the chicken completely browns, simmer 1 cup water in the emptied frying pan, use a rubber spatula to scrape any bits, then pour it into the pot.
7. Add just enough water to cover the chicken, stir in and then simmer. Reduce to low heat, add 1 teaspoon salt, then add the takanotsume after removing the seeds.
8. Cover with a lid, then simmer for about 20 minutes, add the curry powder and cayenne pepper, and simmer for another 10 minutes or so over low heat.
9. Remove the lid and simmer about 15-20 minutes until the soup thickens.
10. Once the soup has simmered to the degree shown in this photo, season with the remaining amount of salt to taste. Add 30 g butter and stir in to melt.
11. Serve it with white rice or buttered rice, and sprinkle with parsley. You could also serve it with a boiled egg, if you like.

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So that's going to wrap this up with this exceptional food Step-by-Step Guide to Make Homemade Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew. Thank you very much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!