Updated June 24, 2015.
In Greek: , pronounced koh-TOH-poo-lo meh BAHM-yes
The right chicken and okra recipe. Greek cooks generally only use baby okra, also it's traditional to place salt and lemon in it when preparing, to attract the liquid. I'm not keen on okra, and so i always give a potato or two for this dish for me personally. This chicken and okra recipe is effective with chicken legs and thighs.
Ingredients
- 6 pounds of chicken, decline in pieces
- 1 medium onion, diced
- 1 1/3 glasses of essential olive oil
- 1 1/3 glasses of water
- 2 1/4 pounds of fresh or frozen baby okra (stems removed)
- 1 tablespoon + 2 teaspoons of ocean salt
- 6 tablespoons freshly squeezed lemon juice
- 1 16-ounce can of tomato pulp (or 3 fresh tomato plants, grated)
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Preparation
Place the okra (frozen or fresh) inside a colander and rinse with cold water. Sprinkle with 2 teaspoons of salt and shake to distribute. Sprinkle with 6 tablespoons fresh lemon juice, shake to distribute, and hang aside. (If using fresh okra, let take 2 hrs before cooking.)
Place the chicken, onion, essential olive oil, and 1 tablespoon of ocean salt in to the pressure oven and brown over medium heat for fifteen minutes, partly covered and stirring from time to time.
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Stir in tomato pure and water, provide a boil, cover, and seal. When pressure arrived at, reduce heat to low and prepare 5-7 minutes. Use fast-discharge of pressure.
Drain the okra and increase the pot. Provide a boil, cover, and seal. When pressure is arrived at, reduce heat to low and prepare for five minutes.
Remove in the heat, use fast-release for pressure, unseal the very best, stir, and let rest loosely covered for fifteen minutes before serving.
