Doro Wat Ethiopian Chicken In Red Pepper Paste Recipes

DORO WAT: ETHIOPIAN CHICKEN DISH

Doro Wat: Ethiopian Chicken Dish image

I love Ethiopian food but had difficulty finding authentic recipes online. I ultimately found 3 or 4 recipes and altered them all to incorporate them together in an attempt to capture the flavors. Typically served with injera and some side vegetable dish. I prefer Atkilt, a cabbage and potato dish, but there are many delicious options.

Provided by Twin Cities

Categories World Cuisine Recipes African

Time 1h37m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup butter, divided
1 onion, chopped
2 ½ cups water, divided
1 (6 ounce) can tomato paste
¾ cup berbere seasoning
1 teaspoon chopped garlic
½ teaspoon ground ginger
4 skinless, boneless chicken breasts, cubed
⅓ cup sweet white wine
½ teaspoon ground cardamom
½ teaspoon freshly ground black pepper
4 hard-boiled eggs

Steps:

Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Nutrition Facts : Calories 777.7 calories, Carbohydrate 24.2 g, Cholesterol 398.6 mg, Fat 54.3 g, Fiber 11.9 g, Protein 32.9 g, SaturatedFat 31.6 g, Sodium 2859 mg, Sugar 8.4 g

DORO WAT (ETHIOPIAN SPICY BRAISED CHICKEN)

Doro Wat (Ethiopian Spicy Braised Chicken) image

Ethiopian cooking is known for its "berbere", a highly spiced hot red pepper sauce. This chicken dish makes use of this sauce. To cut fat, you may take the skin off the chicken, although this is not traditional. Bone in chicken tastes best. Serve with Recipe #455607 455607. This recipe comes from "Classic International Recipes".

Provided by breezermom

Categories Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

1 (8 ounce) can tomato sauce
1/4 cup paprika
1/4 cup dry red wine
1 tablespoon gingerroot, grated (may substitute 1 tsp ground ginger)
1 -2 teaspoon ground red pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 medium onions, chopped
3 garlic cloves, minced
2 tablespoons cooking oil
1/2 teaspoon ground turmeric
1 teaspoon salt
1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds)
1/4 cup dry red wine
ethiopian flat bread

Steps:

For the berbere:.
Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.
Set the red pepper sauce aside.
For the chicken:.
In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.
Stir in the red pepper sauce, turmeric, and 1 tsp salt.
Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes.
Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.

DORO WAT (CHICKEN STEWED IN RED PEPPER PASTE)

Doro Wat (Chicken Stewed in Red Pepper Paste) image

Make and share this Doro Wat (Chicken Stewed in Red Pepper Paste) recipe from Food.com.

Provided by Ashley U

Categories Chicken

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

1 -2 1/2 lb chicken, cut into 8 serving pieces
2 teaspoons fresh lemon juice
2 teaspoons salt
2 onions, finely chopped
1/4 cup niter kebbeh
3 cloves garlic, minced
1 teaspoon finely chopped gingerroot
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup berbere
2 teaspoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
freshly ground black pepper

Steps:

Rinse and dry the chicken pieces.
Rub them with lemon juice and salt.
Let sit at room temperature for 30 minutes.
In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes.
Do not let brown or burn.
Stir in the niter kebbeh.
Then add the garlic and spices.
Stir well.
Add the berbere and paprika, and saute for 3-4 minutes.
Pour in the wine and water and bring to a boil.
Cook briskly, uncovered, for about 5 minutes.
Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides.
Reduce the heat, cover, and simmer for 15 minutes.
Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4" into the egg all over the surface.
After the chicken has cooked, add the eggs and turn them gently in the sauce.
Cover and cook the doro wat for 15 more minutes.
Add pepper to taste.

Nutrition Facts : Calories 243.2, Fat 15.1, SaturatedFat 4.4, Cholesterol 181, Sodium 873.1, Carbohydrate 5.3, Fiber 1, Sugar 2.1, Protein 18.9

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