Chicken Alecha Mild Ethiopian Stew

Ivy Newton was in college and looking for something quick and inexpensive to cook. She and a friend from Ethiopia would swap recipes. Ivy’s been in love with this colorful and sublimely delicious recipe for over 15 years! Ivy is a Medicaid Specialist for Consulate Health Care.

Ingredients:

4 skinless chicken 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 hard boiled egg

Ethiopian Injera bread

Directions:

In a large pot with a lid, add all of the ingredients except the chicken and egg.

Place the meat on top of the ingredients, and cover with water.

Simmer covered for one hour.

Serve with boiled egg and Ethiopian Injera bread on the side.

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to GoodNews@consulatehc.com.