Spiced Ethiopian Chicken Wat with Rice

A deeply flavorful and comforting stew featuring tender boneless chicken thighs simmered in a rich, spicy, tomato-based sauce, perfectly complemented by a side of aromatic rice.

• Prep: 25 min
• Cook: 55 min
• Total: 1 hr 20 min
• Servings: 3
• Cuisine: African
• Difficulty: Medium
• Cost: $3.34/serving

Dietary

• Dairy-Free
• Soy-Free
• High-Protein

Tags

• sauté
• comfort food
• savory
• rich
• spicy
• roast

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (large, diced)
• 4 clove garlic clove (minced)
• 1 pound chicken thigh (boneless, skinless, cut into 1 1/2-inch pieces)
• 1 tablespoon paprika
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon cayenne pepper
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 14.5 ounce diced tomatoes (undrained)
• 1.5 cup vegetable broth
• 1 cup white rice
• 2 cup water

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
2. Add the chicken thigh pieces to the pot and brown lightly on all sides, about 5-8 minutes. It doesn't need to be cooked through at this stage.
3. Stir in the paprika, ground ginger, ground turmeric, ground cinnamon, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
4. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let the stew braise for 30 minutes, or until the chicken is very tender.
5. While the stew is simmering, prepare the rice. In a separate saucepan, combine 1 cup uncooked white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
6. Taste the chicken wat and adjust seasonings if necessary. Serve the chicken wat hot over the aromatic white rice.

Notes

This chicken wat improves in flavor the next day, making it perfect for meal prepping. Store in airtight containers in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 644
• Protein: 39.7 g
• Carbohydrates: 66.3 g
• Fat: 22.7 g
• Fiber: 3 g
• Sodium: 516 mg
• Saturated Fat: 4.8 g
• Sugar: 8 g
• Cholesterol: 100 mg