![]() ![]() Western adaptations are still spicy, but quite tame compared to the real deal. Like I-don’t-know-how-Ethiopians-have-any-taste-buds-left spicy. You can directly substitute beef for chicken and follow the same cooking instructions.ĭoro Wat is traditionally made very spicy. ![]() Another version, though not as commonly known here, is Sega Wat, made with beef (fyi, you’ll find recipes online calling it Sik Sik Wat, but I’ve confirmed with the chefs of several Ethiopian restaurants that it’s Sega Wat). You will find it in every Ethiopian restaurant and virtually anyone who is familiar with African cuisine will have heard of it. Stir in parsley and discard bay leaf before serving.There is a reason why Doro Wat is the national dish of Ethiopia and one of the most famous of all African dishes – it’s fabulous! This authentic Doro Wat recipe captures the very best of Ethiopian cooking!ĭoro Wat is one of the most famous of all African dishes. Also taste the broth for salt and pepper and add more if needed. If needed, increase the heat so the stew is at a gentle simmer. Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes.Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered. Add bay leaf and season with salt and pepper, to taste. Stir in chicken and remaining 4 cups of chicken broth. In a small bowl, whisk together flour and 1/2 cup broth add to the dutch oven.Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Reduce heat to a medium and add the remaining 1 tablespoon of oil.Make sure to use high heat, otherwise, the chicken will steam out and not brown. The goal here is to simply brown the chicken on the outside and extract some of its flavor. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. ![]() Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat.Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.Stir in parsley and discard bay leaf before serving.Add potatoes and cook until potatoes are tender. Simmer for 25 minutes over medium-low heat. Stir in chicken, remaining broth, and bay leaf.Make a slurry by whisking flour with 1/2 cup broth in a small bowl.Deglaze the dutch oven with some of the chicken stock. Over high heat, cook chicken until brown on all sides.See the recipe card for full information on ingredients and quantities. Fresh parsley: Not a fan of parsley? Try fresh dill instead.A lot of times you can find fresh bay leaves in the produce section near fresh herbs. Dried bay leaves are easier to find at most supermarkets in the spice aisle. Bay leaf: Feel free to use dried or fresh bay leaves.All-purpose flour: This will thicken the stew.Bone broth is even better if you don’t mind spending a little more. Use good-quality stock, whether homemade chicken stock or store-bought. Chicken broth or stock: Either one is fine to use.Baby potatoes should be quartered and Yukon golds cut into about 1 3/4-inch chunks. Baby white potatoes or Yukon golds are the best potatoes for the stew. Cut your vegetables into larger chunks so they do not overcook. Vegetables: Carrots, sweet onion, and baby potatoes.Avocado oil: You’ll need high-smoke oil, such as avocado oil or something similar for searing chicken thighs and vegetables.I do not recommend chicken breast or rotisserie chicken. Chicken thighs: For best flavor use boneless, skinless thighs.The reason why this chicken stew is a favorite around here is that it’s made with simple, pantry ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |