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

Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ethiopian style chicken (doro wat) spicy chicken stew. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Ethiopian Style Chicken (Doro Wat) Spicy Chicken Stew is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 that.

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

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