Like many Ethiopians, I love eating Doro Wet (chicken stew). It brings holiday vibes from back home. It pleases a crowd. And needless to say, it is a delicious food.
Doro Wet is a spicy chicken stew that is famous in Ethiopian cuisine. It is chicken simmered in caramelized onions and a robust Berberrie spice blend that make a flavored dish.
However, cooking a whole chicken from scratch, cutting it into 12 pieces (Ethiopian style), washing it multiple times, and cooking large amounts of onions for hours can be overwhelming or time-consuming.
I guess that is the reason why Doro Wet is mostly kept for holidays or special occasions. I used to leave it all together cause I get overwhelmed thinking about making Doro wet, although I would love to eat it often. So I started looking for a simplified version. I have tried different ways.
Last time I shared a simplified recipe of Doro Wet with only chicken legs. Here I am going to show you an even more simplified version.
If you don’t have much time or you decide to make Doro Wet at the last minute, this is a super quick and easy recipe you will enjoy eating in a short time.
The main ingredients for this recipe are chicken breast, onion, berbere, and clarified butter.
Berberrie is an essential seasoning in Ethiopian recipes that blends ground dried chilli peppers, onion, and other spices.
Kibe (clarified butter) is like ghee, but it has added flavor because it is seasoned with cardamom and other blended spices.
ጣፋጭ የዶሮ ጥብስ ወጥ Delicious Roasted Chicken Stew
Ingredients
- 1 lb Chicken Breast sliced and cubed into one-inch cubes size
- ½ Cup Berberrie
- ½ Cup Clarified butter
- ½ Cup Oil
- 2 Large Onion finely chopped
- 2-4 cloves Garlic minced
- 1 TSP Mekelesha Ethiopian mixed spice
- 1 TSP Salt
- 4-6 Hard-boiled eggs
Instructions
- Slice and cube chicken breast in one-inch cube size.
- Add half of the oil in a skillet and roast diced chicken breast until it is slightly brown. You can add a pinch of cardamom. It makes the chicken breast more flavourful. When it is done, Set it aside.
- Peel and finely chop the onions.
- Cook the onion over medium heat until it is golden brown. Stirring constantly, adding a little water as needed to prevent sticking.
- Add the remaining oil and cook the onions.
- Add the berberrie. Stirring constantly, adding a little water as needed to prevent sticking. The more you cook, the less spicy the berberrie will be.
- Add the roasted chicken breast.
- Add garlic, salt, butter, and mekelesha spice cook until the stew combines. Add some water, depending on the thickness of the sauce you like, and bring it to a boil
- Peel the boiled eggs. Make slits on each egg and add to the roasted chicken wet/Doro tibs wet.
- Serve it with injera (Ethiopian sourdough flat bread made from teff) and ayeb (cottage cheese).
ማስታወሻዎች
Amharic 
English
Oh this is great. From now on I will enjoy eating doro wet in no time. Thank you for creating this recipe.