Chicken and Okra Greek Stew

Chicken and okra stew
-lvinst- / Getty Images
  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Yield: 6 servings

Below is the perfect recipe for kotopoulo me bamies (chicken and okra stew - in Greek: κοτόπουλο 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.


  • 6 pounds of 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)
  • 1 tablespoon plus 2 teaspoons sea salt
  • 6 tablespoons lemon juice
  • 1 16-ounce can tomato pulp (or 3 fresh tomatoes, grated)

Steps to Make It

  1. Put the okra (frozen or fresh) in a colander and rinse with cold water.

  2. Sprinkle with 2 teaspoons of salt and shake to distribute.

  3. Sprinkle with 6 tablespoons of lemon juice, shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.)

  4. 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.

  5. When the pressure is reached, reduce heat to low and cook 5-7 minutes. Use fast-release of pressure.

  6. Drain the okra and add to the pot. Bring to a boil, cover, and seal. When pressure is reached, reduce heat to low and cook for 5 minutes.

  7. Remove from the heat, use fast-release for pressure, unseal the top, stir, and let rest loosely covered for 15 minutes before serving.

Recipe Tags: