Ethiopian Rice With Chicken Recipes

Steps:

• Heat the oven to 350 degrees and rub the chicken with the lemon juice and vinegar.
• Put the chicken in a rimmed baking sheet and bake, discarding the juices after 20 minutes, then draining again after 10 more minutes. Remove meat from oven and set aside.
• As the chicken cooks, put the onions, ginger and garlic in a food processor with a steel blade and finely chop until almost ground, leaving a bit of texture.
• Heat oil in a deep skillet over medium heat. Add the onion mixture and simmer, stirring frequently, about 20 minutes or until the onions have turned golden. Then stir in 1 tablespoon of the chile powder, the sweet paprika, ginger, coriander, cardamom, thyme, fenugreek, salt and pepper.
• Cook for a few minutes, taste the sauce, and if you prefer more bite, add more chile. Add the chicken and simmer, covered, for about 15 more minutes, adding as much as a cup of water to reach the consistency of a thick sauce. Add more salt and pepper, if desired.
• Serve with injera, pita, naan or rice and, if you wish, hard-boiled eggs.

Steps:

• Heat 1/2 cup butter in a skillet over medium-low heat. Cook and stir onion until translucent, 5 to 6 minutes. Add 1/2 cup water and tomato paste; stir until hot, about 2 minutes. Stir in remaining butter, berbere, garlic, and ginger. Adjust heat to low and cook until mixture thickens to paste consistency, 20 to 30 minutes.
• Stir remaining water into berbere paste; add chicken. Simmer until thickened to sauce consistency, about 45 minutes.
• Stir white wine, cardamom, and black pepper into the sauce; add hard-boiled eggs. Cook until sauce is reduced slightly, about 15 minutes more.

Steps:

• 1. Chop the chicken thigh into small cubes and mix with the ginger and cumin and a tablespoon olive oil. Set aside.
• 2. Heat a deep skillet and add the chopped onion. Cook until lightly browned, then add the cloves and cinnamon and cook until fragrant.
• 3. Add the chicken and mix ro combine. When chicken starts to brown, add the rice and chicken broth and bring to a boil. Add salt to taste. Cook over very low heat, covered for 15 to 20 minutes until rice is tender. Let stand 5 minutes, covered and serve hot.