Kottopoula me mpamiez (chicken with okra)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Cut-up chicken parts (fryer) |
| Salt & peper to taste | ||
| 3 | pounds | Fresh okra |
| ½ | cup | Vinegar |
| ¾ | cup | Butter |
| 1 | each | Onion, med., chopped |
| 1½ | pounds | Tomatoes, peeled, strained |
| 2 | cups | Water |
Directions
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.