Doro Wat
Ingredients
- 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces ⓘ
- 2 cups water ⓘ
- 1/4 cup lemon juice ⓘ
- 3 cups chopped Bermuda onion ⓘ
- 3 tablespoons butter ⓘ
- 1/2 teaspoon cayenne pepper ⓘ
- 1 teaspoon paprika ⓘ
- 1/2 teaspoon ground black pepper ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1 cup water, or as needed
- 2 tablespoons all-purpose flour (optional) ⓘ
Instructions
- Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain.
- Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more.
Nutrition & Diet Analysis (per serving)
746
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).