Dinner · Ethiopian · 20 min
Ethiopian-Inspired Doro Wat Style Chicken with Spiced Jasmine Rice and Garlicky Kale
- Calories
- 691
- Protein
- 29g
- Carbs
- 91g
- Fat
- 24g
Ingredients
- 92.2 g chicken thigh
- 118.3 g yellow onion
- 17.7 g garlic
- 0.3786 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 cup water
- 82.8 g jasmine rice
- 177.5 g kale
Method
- 011. Heat half of the olive oil in a heavy pot over medium heat. Add finely minced onion and two-thirds of the minced garlic. Sweat for 10 to 12 minutes until deeply caramelized and rich.
- 022. Add the chicken thigh, skin-side down, searing for 4 to 5 minutes until skin renders and turns golden brown.
- 033. Season with smoked paprika, salt, and 60 g water. Cover, lower heat, and simmer gently for 25 to 30 minutes until chicken is tender, cooked to an internal temperature of at least 165°F (74°C), and the sauce reduces into a thick jammy gravy.
- 044. Meanwhile, rinse jasmine rice under cold water. Combine with 1.25 cups (300 g) water in a saucepan, bring to a boil, cover, and steam on low for 15 minutes until fluffy.
- 055. Heat remaining olive oil in a skillet over medium-high heat. Add remaining minced garlic and chopped kale with a splash of water, flash-sautéing for 3 minutes until vibrant green and tender.
- 066. Serve spiced jasmine rice topped with the braised doro wat style chicken and thick onion gravy, alongside the garlicky wilted kale.
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