Ethiopian-Style Chicken Stew
A hearty and flavorful stew inspired by Ethiopian cuisine, featuring juicy chicken and a variety of spices.
Ingredients
- ●1 pound chicken breastboneless and skinless
- ●2 medium onionchopped
- ●3 cloves garlicminced
- ●2 cups juicy tomatoesdiced
- ●2 tablespoons berbere spicestore-bought or homemade
- ●2 tablespoons olive oilfor cooking
- ●2 cups warm waterfor stew
- ●1/4 cup fresh cilantrochopped (for garnish)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium-high heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the berbere spice and cook for 1-2 minutes, stirring constantly.
- 5
Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
- 6
Add the chicken breast and cook until browned on all sides, about 5-7 minutes.
- 7
Add the warm water and bring the stew to a boil.
- 8
Reduce the heat to low and simmer, covered, for 20-25 minutes or until the chicken is cooked through.
- 9
Season with salt and pepper to taste.
- 10
Garnish with chopped fresh cilantro and serve over a bed of rice or with injera bread.