Kottopoula me mpamiez (chicken with okra)

Yield: 8 Servings


  • 3 lb Cut-up chicken parts (fryer) Salt & peper to taste

  • 3 lb Fresh okra

  • 1/2 c Vinegar

  • 3/4 c Butter

  • 1 ea Onion med. chopped

  • 1 1/2 lb Tomatoes peeled strained

  • 2 c Water


Wash the chickens. (If they are whole cut into serving pcs.). Season lightly with salt & pepper and set them aside to drain. Wash the okra. Remove the stems carefully without cutting the okra. Line them up in a large flat pan and sprinkle with the vinegar; place in the sun for 30 min to 1 hour. Brown the butter in a pot add the chicken and saute until brown then add the onion and let it brown. Add the tomatoes and boil for 3 to 5 min. Add water. Simmer for 30 min. Add okra and continue to simmer covered until tender. Watch carefully as this may need a little more water. The okra will have absorbed the liquid and only the oil should remain when the dish is cooked.

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