Recipes from Ethiopia: Doro Wat (Red Chicken Stew)

Recipes from Ethiopia

Doro Wat (Red Chicken Stew)

Country: Ethiopia
Course: Main
Makes: 12 to 16 servings


  • 5-8 pounds of chicken drumsticks and thighs, skin removed
  • 8 large onions, chopped fine
  • 2 cups vegetable oil
  • 5 tsp minced garlic
  • 2 tsp minced ginger
  • 1/2 cup berbere
  • 1/4 cup paprika
  • 2 tsp black cardamom
  • 2 tsp wot kimem
  • 2 tsp salt, or to taste
  • 1-3 cup water


  1. In a large pot, heat the oil over a medium flame and add the onion, garlic and ginger. Cook, stirring, until the onions start to brown. Now add the berbere and the paprika and turn the heat down to low. Simmer for 15 to 20 minutes, stirring frequently. Add a little bit of water as necessary to prevent sticking.
  2. Now add the chicken, stirring to coat. Keep adding water in small amounts—you want the sauce to stay pretty thick.
  3. When the chicken is fully cooked (175 degrees for thighs and drumsticks), add the salt, black cardamom (which also smells like medicine) and the wot kimem. Let it simmer for a few more minutes to incorporate the flavors, then serve.