Kotopoulo Me Bamies Chicken With Okra Recipes
"KOTOPOULO ME BAMIES" CHICKEN WITH OKRA
This is a Greek classical summer casserole. Cooked with or without chicken, seasoned with rich tomato sauce. Can be eaten at room temperature or even cold. I have cooked it both ways using this recipe. Baby okra is usually prefered and it's traditional to put salt and vinegar on them in preparation, to draw out the liquid. If...
Provided by Maria *
Categories Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Spread out 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 the vinegar and shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.)
- 2. If adding chicken, wash and dry the chicken pieces. Heat the olive oil in large saucepan and saute the chicken with the onions until the chicken is lightly browned on all sides.
- 3. If not adding chicken. Heat the olive oil in a saucepan and saute the onion for about 10 minutes. Add the okra, mix and saute for five minutes more. Then add the tomatoes, parsley, season with salt, pepper, sugar and warm water.
- 4. Cover and simmer slowly for 30 minutes or til the chicken (if using) and okra are tender and have a thick sauce. If necessary, add a little hot water to prevent sticking. Serve hot, room temperature or even cold with Feta cheese and fresh bread. It's customary among family and friends to dunk fresh bread in the thick sauce:) Kali Orexi!
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- To prepare this traditional Greek okra stew recipe, start by preparing the vegetables. First cut the potatoes into cubes. Slice the carrot and spring onions and chop the red onion and garlic.
- Heat a pot over high heat and add in the olive oil and the all of the vegetables and the potatoes. Sauté over high heat until they caramelise and become tender, for about 3-4 minutes. Then add the tomato paste and sauté for 1-2 more minutes.
- Pour in the white wine and deglaze. Wait for the wine to evaporate and then add the tomatoes, the okra, stock, water, sugar, parsley and season. Stir with a wooden spoon and put the lid on. Simmer the okra stew for about 30 minutes at low heat, until tender.
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Cooked with or without chicken, seasoned with rich tomato sauce. Can be eaten at room temperature or even cold. I have cooked it both ways using this recipe. Baby okra is usually prefered and it's traditional to put salt and vinegar on them in preparation, to draw out the liq… Feb 15, 2020 - This is a Greek classical summer casserole. Cooked with or without chicken, …
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