Doro wat is an incredibly fragrant, spicy, flavorful, rich slow-cooked Ethiopian chicken stew mostly eaten for special occasions and family gatherings.
Trust your instinct when adding water because Doro wat is more of a stew, not soup, so it needs to be thick. You really want to be able to scoop it with the injera, so you only need very little water. Also, bear in mind that the chicken will also release its juice inside the stew.
If you want to get the best out of this dish, make sure you let the onions cook for the entire length of time.
Don't be in haste while simmering the stew. Give it time to slowly cook until the chicken becomes tender.