Generado por IA — no es consejo médico. Verifica antes de cocinar.
Contiene
Huevo
Tiempo de preparación
20 min
Tiempo de cocción
75 min
Tiempo total
95 min
Ingredientes
Utensilios
- Heavy-bottomed pot or Dutch ovenAlternativa: Large skillet with lid
- Wooden spoon
★ = Esencial
Instrucciones
Finely chop Red onions and cook in a dry pot over medium heat for 20 minutes until deeply caramelized, adding water as needed to prevent burning.
✓ Punto de control: Onions turn dark reddish-brown and very softAdd Berbere spice blend and stir for 2 minutes until fragrant. Add Bone-in chicken thighs and coat thoroughly.
✓ Punto de control: Spices darken slightly and chicken begins to brownAdd 2 cups water, cover and simmer for 45 minutes until chicken is tender. Add peeled Hard-boiled eggs in the last 10 minutes.
✓ Punto de control: Sauce thickens and coats the back of a spoonServe hot stew over torn Injera flatbread pieces.
✓ Punto de control: Injera absorbs the rich red sauce
Nutrición
(por porción)
580
Calorías
42g
Proteínas
35g
Carbohidratos
28g
Grasas
6g
Fibra
Conservación
Refrigerador: 3 días
Congelador: 2 meses
Store stew and injera separately. Reheat stew gently on stovetop.
Recalentado: Add a splash of water when reheating to loosen the sauce.
Variaciones
- Extra Spicy Doro Wat: Double the berbere and add minced fresh chilies
- Vegetable Doro Wat: Replace chicken with chickpeas and add carrots
- Mild Family Version: Reduce berbere to 2 tbsp and add a pinch of sugar
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