Doro Tibs Wat Recipe-
- 2 large chicken breast fillets (or 8 boneless thighs)
- 1 cup finely chopped yellow onion
- ¼ cup dry red wine
- 1 cup berbere sauce (an Ethiopian blend of hot peppers in a sauce, a must ingredient, for authentic Ethiopian flavor)
- ¾ to 1 tablespoon berbere seasoning, to taste
- 2 Scotch Bonnet peppers, seeded and finely chopped
- 4 tbsp. extra virgin olive oil
- 1 cup chicken broth
- Wash and clean the chicken and chop into bite-sized pieces, then sauté them with some olive oil until just nicely browned on all sides in a large, deep saucepan or skillet over medium-high heat. Do not overcook at this point. You just want to brown and seal the chicken pieces. Remove the chicken from the pan and set aside.
- In the same saucepan or skillet over heat now reduced to medium, sauté the onions, stirring frequently, until softened, fragrant, and translucent—but not browned.
- Just at the point the onions seem like they will start browning, add the olive oil into the skillet, and continue stirring to blend, then add in the berbere spice seasoning and stir and blend it well throughout the onions. Cook for about one minute, now stirring constantly.
- Add the berbere, and stir it into the moist sizzling onions. Let it cook for a minute, stirring it constantly.
- Now add in the wine, chicken broth, and berbere sauce, mix everything together thoroughly, and bring the mixture up to a boil over high heat. The alcohol will evaporate out of the wine quickly, but what you want is the residual flavor it leaves in your dish. Boil vigorously for about 5 to 6 minutes.
- Now add the chicken back into the pan, stir the mixture all together, reduce the heat to where your Dora Tibs Wat is cooking at just a lively simmer, and then add in the finely chopped Scotch Bonnet peppers.
- Simmer-cook, uncovered, until the meat is well done and tender, and the liquid is reduced to a thick stew, almost sauce-like texture. This could take 45 minutes to one hour.
- Always serve Doro Tibs Wat with Injera bread, of course.