Doro Wot with Jollof-Style Rice
Traditional chicken stew served alongside West African inspired seasoned rice instead of injera.
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Ingredients
- 2 lbs Chicken thighs, skinless and bone-in
- 4 large Red onions, finely minced
- 1/2 cup Niter Kibbeh (Ethiopian spiced clarified butter)
- 1/3 cup Berbere spice blend
- 6 pieces Hard-boiled eggs, peeled and pierced with a fork
- 2 cups Long-grain parboiled rice
- 3 tablespoons Tomato paste
- 2 tablespoons Ginger-garlic paste
- 3 cups Chicken stock
- 1 teaspoon Mekelesha (Ethiopian finishing spice)
- 2 tablespoons Lemon juice
- 1 piece Fresh scotch bonnet pepper, minced(optional)
Instructions
- 1
Dry-saute the minced onions in a heavy-bottomed pot over medium-low heat for 30-40 minutes without oil, stirring constantly until they are deep purple and moisture-free.
- 2
Add the Niter Kibbeh to the onions along with the Berbere spice and ginger-garlic paste; saute for another 10 minutes to bloom the spices and develop a deep red base.
- 3
In a separate pan, lightly fry the tomato paste and scotch bonnet in a tablespoon of oil, then add the rinsed rice, stirring until every grain is coated in red oil.
- 4
Add 2 cups of chicken stock to the rice mixture, cover tightly, and simmer on low heat for 18-20 minutes until the rice is tender and 'Jollof-style' smoky.
- 5
Add the chicken pieces to the onion base (the Wot), coating them thoroughly, and pour in the remaining 1 cup of stock; simmer covered for 45 minutes.
- 6
Once the chicken is tender, gently fold in the hard-boiled eggs and the Mekelesha spice blend, allowing them to warm through in the sauce for 5 minutes.
- 7
Adjust the seasoning with salt and finish the stew with lemon juice to brighten the heavy, complex flavors of the Berbere.
- 8
Serve a generous portion of the Doro Wot over a bed of the seasoned rice, ensuring the thick onion gravy permeates the grains.
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