Chicken and Okra Greek Stew
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Loading... - martha luna
- 14 Jan 2022
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Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 6 servings
Below is the perfect recipe for kotopoulo me bamies (chicken and okra stew—in Greek: κοτÏŒπουλο με μπάμιες, pronounced koh-TOH-poo-lo meh BAHM-yes). Greek cooks generally use only baby okra, and it's traditional to put salt and lemon on them in preparation, to draw out the liquid. This chicken and okra recipe works very well with chicken legs and thighs.
This recipe uses a pressure cooker for fast cooking.
Ingredients
6 pounds chicken, cut in pieces
1 medium onion, diced
1 1/3 cups olive oil
1 1/3 cups water
2 1/4 pounds baby okra, stems removed
5 teaspoons sea salt
6 tablespoons lemon juice
1 (16-ounce) can tomato pulp, or 3 fresh tomatoes, grated
Steps to Make It
Put the okra (frozen or fresh) in a colander and rinse with cold water.
Sprinkle with 2 teaspoons of salt and shake to distribute.
Sprinkle with 6 tablespoons of lemon juice, shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.)
Put the chicken, onion, olive oil, and 1 tablespoon of sea salt into the pressure cooker and brown over medium heat for 15 minutes, partially covered and stirring occasionally. Stir in tomato purée and water, bring to a boil, cover, and seal. Read More…
