Ethiopian Doro Wat is a rich, slow-simmered spicy chicken stew inspired by traditional flavors from Ethiopia. Made with tender chicken, warm spices, and deep chili heat, this comforting dish delivers bold flavor and aromatic depth—perfect served with flatbread or rice for a hearty, satisfying meal.
Ingredients:
- 4 large Onion finely chopped
- 2 lb. Chicken thighs or drumsticks
- ¼ cup Tomato Paste
- 2 tablespoon Berbere Spice
- 1 tablespoon Ginger and Garlic Paste
- 2 teaspoon Salt plus 1 teaspoon for washing chicken
- 2 teaspoon Chicken bouillon
- 5 tablespoons Peppers of Key West Habanero Hot Sauce (more or less to taste)
- ½ cup Oil
- ¼ cup Niter kibbeh or Ghee
- 4 Hard boiled eggs peeled
- Lemon and Salt to wash Chicken
- 2-3 cups Water might need more depending on how hard your chicken is.
Directions:
- Start by rinsing the chicken with enough lemon juice and salt. Set aside.
- Add the finely chopped onion to a pot over medium heat. Keep stirring until it is light pink, this will take about 20 – 30 minutes.
- At this point, the onion will release its water and become soft. This step is crucial, so do not miss it. When the onion starts sticking to the pot, add some cooking oil and stir.
- Add ginger and garlic paste, salt, bouillon, Peppers of Key West Habanero Hot Sauce, tomato paste, berbere spice, and niter kibbeh (ghee) and stir well.
- With a knife, make deep slants on the chicken and put it inside the sauce.
- Stir until it is well-coated.
- Add water and boil for 30 minutes or until the chicken is tender. Check the pot often and stir to avoid burning. Add water if needed or until the chicken is tender.
- When fully cooked, make pokes on the hard-boiled eggs with a knife and add.
- Stir and let it simmer for 10 minutes.
❓ Frequently Asked Questions: Ethiopian Doro Wat
How spicy is Doro Wat?
Traditionally it ranges from medium to hot, depending on the amount of chili used. You can easily adjust the heat to suit your taste.
What makes Doro Wat different from other chicken stews?
Doro Wat is known for its deep chili flavor, warm spices, and rich sauce, creating a more aromatic and intense profile than typical chicken stews.
What should I serve with Doro Wat?
It’s commonly enjoyed with flatbread, but it’s also delicious over rice or alongside simple roasted vegetables.
Can I make Doro Wat ahead of time?
Yes — like most stews, the flavor improves overnight. Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Can I use boneless chicken?
You can, though bone-in chicken adds more depth to the sauce. If using boneless, reduce cooking time slightly.
