Ethiopian Smoked Chicken Stew
A hearty and flavorful stew made with tender chicken and smoked spices, inspired by the cuisine of Ethiopia.
Ingredients
- ●1 1/2 lbs Chicken leg
- ●2 tsp Ethiopian stew spice
- ●1 tsp Smoked paprika
- ●2 tbsp Olive oil
- ●1 medium Onion
- ●3 cloves Garlic
- ●2 tbsp Tomato paste
- ●1 cup Chicken broth
- ●1 tsp Salt
- ●1/2 tsp Black pepper
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and sauté for 1 minute.
- 4
Add the chicken leg and cook until browned on all sides, about 5-7 minutes.
- 5
Add the Ethiopian stew spice, smoked paprika, salt, and black pepper, and stir to combine.
- 6
Add the tomato paste and stir to combine, cooking for 1-2 minutes.
- 7
Add the chicken broth and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the chicken is tender.
- 9
Serve hot, garnished with chopped fresh herbs if desired.
- 10
Serve with steamed rice or injera for a traditional Ethiopian meal.