Chicken Stew

Some dishes are born between homelands — they carry the echo of many kitchens, many hands, and one soul remembering its fire.

Chicken Stew

This stew is a bold, dry-style dish that bridges the flavors of Ethiopian doro wat with the soul of Caribbean home cooking. Bone-in chicken thighs simmer slowly in a thick, spiced tomato base—layered with deep warmth from homemade Berbere, sweet bell peppers, carrots, and a whisper of island heat from wiri wiri peppers. A splash of tamari, Worcestershire, and casareep deepen the umami. Serve with flatbread, rice, or anything that helps you gather up the last bits from the pot.

Ingredients

  • 3 tablespoons olive oil or ghee
  • 6–8 bone-in chicken thighs
  • 1 tablespoon Berbere spice blend
  • 2 large red onions, chopped
  • 3 cloves garlic, minced
  • 1-inch piece of fresh ginger, grated
  • 2 medium tomatoes, chopped
  • 2 carrots, chopped
  • 1 bell pepper, sliced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tamari sauce
  • 1 tablespoon casareep (optional)
  • 2 wiri wiri peppers (or substitute with scotch bonnet or chili of choice, to taste)
  • 2 bay leaves
  • Salt, to taste
  • Scallions, for garnish


For the Berbere spice blend (if not using pre-made):

  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground fenugreek
  • Pinch ground cinnamon
  • Pinch cayenne pepper
  • ½ teaspoon ground allspice
  • ½ teaspoon black pepper
  • ½ teaspoon thyme


How The Alchemy Happens

Marinate the chicken (optional but encouraged):

Rub the chicken thighs with a generous spoonful of the Berbere spice blend and a pinch of salt. Let sit for at least 30 minutes or up to overnight.

Sear the chicken:

In a heavy-bottomed pot or Dutch oven, heat the olive oil or ghee over medium-high heat. Add the chicken thighs and brown them on both sides until golden. Remove and set aside.

Build the base:

In the same pot, add chopped onions and cook until deeply softened and golden—about 8–10 minutes. Add the garlic and ginger; stir until fragrant.

Spice it up:

Add the rest of the Berbere blend, stirring for about 30 seconds to bloom the spices.

Add the vegetables and liquids:

Stir in the chopped tomatoes, carrots, bell peppers, tamari, Worcestershire, optional casareep, bay leaves, and wiri wiri peppers. Let everything cook down for 3–5 minutes until softened.

Bring the chicken back:

Nestle the browned chicken into the stew. Pour in just enough chicken stock to keep it moist but not soupy—about 1½ to 2 cups.

Simmer low and slow:

Cover and cook on low heat for 30–40 minutes, or until the chicken is fall-apart tender and the stew is thick and rich. Taste and adjust salt or heat as needed.

Finish and serve:
Garnish with fresh scallions and serve with flatbread, rice, or spooned into a bowl on its own.

🔙 Back to the Kitchen

There are meals that feed the belly. Then there are meals that whisper, ‘come home.’