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| Home -> [Entrees, Poultry, Soups & Stews] -> [Doro we't (chicken stew) Recipe] |
Doro we't (chicken stew)
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Entrees, Poultry, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 3
| lbs | Chicken | | 9
| oz | Tomato paste | | 3
| | Sticks butter | | 10
| | Hard boiled eggs -- slightly | | | Scored | | 3
| lbs | Onion -- fine Chopped | | 2
| | Cloves garlic -- minced | | 4
| tbsp | Berbere or awaze | | 1
| tsp | Black pepper |
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Procedures:
| 1 | Remove skin from the chicken and score each piece slightly with a knife so the sauce can penetrate. | | 2 | In a large stew pot, melt the butter, then saute the onions and garlic for five minutes. | | 3 | Add berbere, followed by tomato paste, stirring occasionally while the mixture simmers about 15 minutes. | | 4 | A piece at a time, stir in the chicken, coating well with the sauce. | | 5 | Continue to simmer, adding enough water to maintain the consistency of a thick soup. | | 6 | When chicken is half done, after about 20 minutes, put in the hard boiled eggs. | | 7 | Cover and continue cooking until the chicken is tender. | | 8 | The dish is ready when the oil has risen to the top. | | 9 | Add black pepper and let sit until slightly cooled |
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