Chicken Alecha Mild Ethiopian Stew
Chicken Alecha Mild Ethiopian StewExplore and Understand Africa Through Her Food and Culture
Healthy Chicken Alecha is an Ethiopian stew that is not spicy and nothing like it's tremendously spicy cousin Ethiopian Doro Wat stew.
Chicken Alecha Mild Ethiopian Stew Recipe
Total time from start to finish 1 hour and 10 minutes
4 chicken skinless thighs
1/2 small head red cabbage, shredded
2 onions, sliced
2 cups baby carrots
2 large tomatoes, diced
1 large sweet potato, finely diced
1 tablespoon minced garlic
½ teaspoon cayenne powder
Salt and pepper to taste
Water to cover
One peeled hardboiled egg
In a large pot with a lid, add all ingredients except egg, placing the meat on top, cover with water, place lid and simmer covered for one hour. Serve with boiled egg on the side, Ethiopian Injera bread.
Ethiopia is the second most populous country in Africa and imports a large portion of its goods from China 30 percent, US 8 percent, India 7 percent, and Kuwait 5 percent.