Doro Wat (Ethiopian Chicken Stew)

Doro Wat is a flavor packed Ethiopian stew with tender cooked chicken in a fiery Berbere spiced sauce topped with boiled eggs. Traditionally slow cooked for hours, the Instant Pot recipe delivers authentic taste in a fraction of the time. So go ahead and create the flavors of your favorite Ethiopian restaurant dish at home!

You can find more recipes like this on the official website here: https://ministryofcurry.com/

What is Doro Wat?

Doro Wat (also spelled Doro Wot, Doro We't, or Doro Wett), is a spicy chicken stew that is Ethiopia's national dish. This famous African dish has chicken slow cooked in caramelized onions and a robust Berbere spice blend to make a flavored packed dish.

After enjoying it for years in restaurants, I am excited to share my EASY take on the recipe for Doro Wat. This is my attempt to capture the flavors of Ethiopian chicken curry using ingredients I already have in my pantry. For example, I use my homemade ghee instead of Ethiopian spiced butter AKA Niter Kibbeh. I also use a homemade berbere spice blend that I make using the spices in my kitchen. Best of all, this modern take on the traditional recipe always delivers 100% authentic flavors.

If you enjoy easy shredded chicken recipes, you may also like these Pulled Butter Chicken Sandwiches.

Stove Top Instructions

Don't have an Instant Pot? Here is how you can adapt this recipe for stovetop:

Follow the recipe as is up to step 3 above. Then mix everything with an additional cup of water and cook covered on medium low heat for 20 to 30 minutes or until the chicken is cooked through. Make sure to stir the chicken a few times and add more water if needed. In the end, taste and add more salt and Berbere spice if needed. Add boiled eggs and garnish with cilantro.

Serving

Doro Wat is traditionally served over spongy Injera bread made from Teff flour along with sides such as Misir Wat. I am yet to master the Injera bread recipe, although I enjoy this dish with homemade Parathas to mop up all that spicy delicious sauce and hot steamed rice.

Storing Leftovers

Allow the leftover doro wat chicken curry to completely cook down. Then transfer in a shallow airtight container. Refrigerate for 3 to 4 days or freeze for up to 2 months.

When you're ready to enjoy your leftover Doro Wat, transfer it from the freezer to the refrigerator to thaw overnight. Once thawed, you can reheat it on the stovetop over low to medium heat, stirring occasionally.

Make Ahead Instructions

Making Doro Wat ahead of time can be a great way to save time and allow the flavors to meld together for an even richer taste. Make it 2 to 3 days ahead and allow it to completely cool down. Refrigerate in a shallow airtight container. Reheat on the stovetop over low to medium heat until the chicken is fully heated through.

Substitutions

Skinless chicken drumsticks can be substituted with bone in or boneless thighs, whole bone in chicken cut into pieces, or chicken breasts. For boneless breasts or thighs that are cut into small 2 inch pieces, reduce the pressure cook time to 5 minutes

What is berbere spice, and can I substitute it with other spices?

The Berbere spice is an essential seasoning in Ethiopian recipes. It uses spices such as chilies, black pepper, coriander seeds, fenugreek seeds, nutmeg, etc. Many stores sell berbere spice blend but it is also easy to make it at home. Since I have most of the needed spices in my Indian Pantry I prefer making a homemade berbere spice mix. If you don't have one or two spices just skip them, I promise the curry will still be equally delicious.

More Instant Pot Chicken Curries

Cooking chicken in the Instant Pot is hassle free with perfectly cooked chicken every time. Here are some of my favorite chicken curry recipes that we often enjoy in my home: