Step-by-Step Guide to Make Thomas Keller Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ethiopian style chicken (doro wat) spicy chicken stew. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have ethiopian style chicken (doro wat) spicy chicken stew using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew:

1. Prepare 2 kg Chicken drumettes
2. Take 1 kg Onion
3. Make ready 2 clove Garlic
4. Prepare 2 tbsp Curry powder
5. Make ready 3 Takanotsume
6. Prepare 1 tsp Cayenne pepper
7. Take 40 grams Butter (unsalted)
8. Make ready 2 tbsp Vegetable oil
9. Make ready 1 Italian parsley (finely chopped)
10. Prepare 2 tsp Salt
11. Make ready 1 dash Pepper

Instructions to make Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew:

1. Mince the onion and garlic, and bring the chicken drumettes to room temperature.
2. Heat 1 tablespoon oil and 1 tablespoon butter in a thick-bottomed pot, then sauté the onions over medium-high heat.
3. When the moisture cooks off the onions, add the garlic, reduce to low heat, then sauté until both the onions and garlic are golden brown.
4. Lightly season the chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a frying pan, place the chicken in the pan, then cook until golden brown.
5. Transfer the browned chicken to the pot from Step 3.
6. When the chicken completely browns, simmer 1 cup water in the emptied frying pan, use a rubber spatula to scrape any bits, then pour it into the pot.
7. Add just enough water to cover the chicken, stir in and then simmer. Reduce to low heat, add 1 teaspoon salt, then add the takanotsume after removing the seeds.
8. Cover with a lid, then simmer for about 20 minutes, add the curry powder and cayenne pepper, and simmer for another 10 minutes or so over low heat.
9. Remove the lid and simmer about 15-20 minutes until the soup thickens.
10. Once the soup has simmered to the degree shown in this photo, season with the remaining amount of salt to taste. Add 30 g butter and stir in to melt.
11. Serve it with white rice or buttered rice, and sprinkle with parsley. You could also serve it with a boiled egg, if you like.

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