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Kotopoulo me bamies
Chicken and okra stew
Kotopoulo me bamies: Greek chicken and okra stewed in tomato and olive oil
In late summer, when Greek markets are full of small, firm okra, home cooks braise them with chicken thighs, tomato and onions until the sauce is thick and glossy; it is a Wednesday-night dish, served with feta and bread. The trick is to keep the okra whole and un-slimy so it holds its shape. Common mistake: stirring the pot once the okra is in; shake it instead. Chef's tip: trim only the very top of each okra cone without cutting into the pod, then toss them with vinegar and salt and leave in the sun or a warm spot for 30 minutes; it firms them up and keeps the sauce clean.
- Total time
- 100 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb okrasmall, stalk ends pared
- ¼ cup red wine vinegar
- 1 tsp saltfor the okra
- 2 ¼ lb chicken thighs, bone-in and skin-onabout 8
- ¼ cup olive oil
- 2 onionssliced
- 3 cloves garlicsliced
- 1 tbsp tomato purée
- 1 cup hot water
- 1 tsp salt
- ½ tsp black pepper
- ½ oz flat-leaf parsleychopped
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Method
0/6 doneStep 1: Toss 1 ⅓ lb okra with ¼ cup red wine vinegar and 1 tsp salt and leave for 30 minutes. Rinse and drain well.
30 minStep 2: Season 2 ¼ lb chicken thighs, bone-in and skin-on with 1 tsp salt and ½ tsp black pepper. Heat ¼ cup olive oil in a wide pan over a medium-high heat and brown the chicken skin-side down for 6 minutes, then turn for 2 minutes. Lift out.
8 minStep 3: Soften 2 onions in the same oil for 6 minutes over a medium heat, add 3 cloves garlic and 1 tbsp tomato purée and stir for 1 minute.
7 minStep 4: Add 1 ⅛ lb grated ripe tomatoes or chopped tomatoes and 1 cup hot water, return the chicken and simmer, covered, for 20 minutes.
20 minStep 5: Scatter the okra around the chicken, pushing it into the sauce. Cover and cook for 25 minutes, shaking the pan now and then instead of stirring, until the okra is tender, the sauce thick and the chicken reads 165°F next to the bone.
25 minStep 6: Rest for 10 minutes and scatter with ½ oz flat-leaf parsley. It is even better at room temperature.
10 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 38 g
- Carbs
- 18 g
- Fat
- 37 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kotopoulo me bamies take?
- About 100 minutes in total: 40 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red wine vinegar?
- Sherry vinegar or white wine vinegar, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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