Chicken and Okra Greek Stew

Chicken and okra stew
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Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
1473 Calories
108g Fat
11g Carbs
112g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 1473
% Daily Value*
Total Fat 108g 138%
Saturated Fat 23g 117%
Cholesterol 426mg 142%
Sodium 2138mg 93%
Total Carbohydrate 11g 4%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 112g
Vitamin C 37mg 183%
Calcium 208mg 16%
Iron 8mg 46%
Potassium 1259mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 6 pounds 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

  • 5 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.

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