Yedoro Infille (Chicken Dipped in Hot Sauce)
Utensils: Large bowl, medium cooking pan, and medium cooking pot.
Ingredients:
1 whole chicken
1 cup red onions (chopped)
1/4 cup butter (spiced)
2 cups water
salt to test
1/4 tsp. black pepper
1 tbsp. ginger
1 tbsp. garlic.
Preparation: Skin a chicken and cut into usual pieces. Put aside the smaller pieces (neck, wings, etc.)l Leave the meat attached to the bones and cut chicken into strips and put aside. In a medium pan, brown onions with one cup butter and add red pepper and stir gently. Add one cup of water at a time and stir well. Take large chicken pieces and add to cooked onions. Add salt and the rest of ginger, garlic and black pepper. Cook for 20-30 minutes adding the remaining water. In another pan boil the rest of the small pieces of chicken with some onion for 15 minutes. Remove the smaller chicken parts from the water and dip into prepared sauce. Serve hot.
Good for about 6 servings.
Store in a refrigerator.
Yedoro Infille is best eaten with injera, and the sauce mixed with some yogurt or served by itself as a main dish.
The secret of a good wet is to fry the onions until they are limp and can be mashed with a spoon for easy blending in with the berbere and butter mixture, after which the different ingredients form a smooth consistency. When the different constituents separate it is a bad wet.
Constant stirring is also absolutely necessary, especially during the initial stage of cooking. Otherwise the onion and berbere will stick to the bottom of the cooking utensil and burn giving a bad aroma to the wet.
Compiled and edited by Daniel J. Mesfin.
