Doro Wat Tacos Recipe

Name: Doro Wat Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds skinless, boneless chicken thighs, trimmed; 2 tablespoons fresh lime juice; 2 teaspoons finely chopped thyme; 3 tablespoons berbere (See Note); Kosher salt; Freshly ground black pepper; 4 tablespoons unsalted butter; 2 large onions, thinly sliced; 3 garlic cloves, minced; 1 habanero chile, seeded and minced; 1 tablespoon finely grated peeled fresh ginger; 2 tablespoons tomato paste; 1/2 cup red wine; 1 1/2 cups chicken stock or low-sodium broth; 4 large hard-cooked eggs, finely chopped; Warm corn tortillas, for serving

Servings: persons

2 1/2 pounds skinless, boneless chicken thighs, trimmed
2 tablespoons fresh lime juice
2 teaspoons finely chopped thyme
3 tablespoons berbere (See Note)
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
2 large onions, thinly sliced
3 garlic cloves, minced
1 habanero chile, seeded and minced
1 tablespoon finely grated peeled fresh ginger
2 tablespoons tomato paste
1/2 cup red wine
1 1/2 cups chicken stock or low-sodium broth
4 large hard-cooked eggs, finely chopped
Warm corn tortillas, for serving

1
In a bowl, rub the chicken with the lime juice, 1 teaspoon of the thyme, 1 tablespoon of the berbere and a generous pinch each of salt and pepper.
2
Let stand for 30 minutes.
3
Preheat the oven to 350.
4
In a large, deep ovenproof skillet, melt the butter.
5
Add the onions and cook over moderately low heat, stirring, until golden and softened, about 25 minutes.
6
Stir in the garlic, habanero, ginger and the remaining thyme and cook until fragrant, 1 minute.
7
Add the tomato paste and the remaining berbere.
8
Cook over moderate heat until glossy, about 5 minutes.
9
Add the wine and cook until almost evaporated, 3 minutes.
10
Stir in the stock; bring to a boil.
11
Add the chicken, cover and bake for 40 minutes, until tender; turn halfway through baking.
12
Shred the chicken with 2 forks.
13
Simmer over moderately high heat until the sauce has thickened, 5 minutes.
14
Stir in half the eggs and season with salt and pepper.
15
Serve with tortillas and the remaining eggs.

1035

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 1/2 pounds skinless, boneless chicken thighs, trimmed, 2 tablespoons fresh lime juice, 2 teaspoons finely chopped thyme, 3 tablespoons berbere (See Note), and more.

Yes, Doro Wat Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Doro Wat Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions