Kotopoulo Me Bamies Chicken With Okra Food

"KOTOPOULO ME BAMIES" CHICKEN WITH OKRA

This is a Greek classical summer casserole. Cooked with or without chicken, seasoned with rich tomato sauce. Can be eaten at room temperature or even cold. I have cooked it both ways using this recipe. Baby okra is usually prefered and it's traditional to put salt and vinegar on them in preparation, to draw out the liquid. If...

Provided by Maria *

Categories Chicken

Time 1h15m

Number Of Ingredients 10

Ingredients

1/2 c wine vinegar
2 lb okra, stalks removed & trimmed
1 medium onion, finely chopped
1/2 c olive oil
4 medium tomatoes, grated
3 Tbsp finely chopped parsley
salt & freshly ground black pepper
1/2 tsp sugar
1/2 c warm water
IF ADDING CHICKEN EITHER USE 3 LBS CUT PIECES OF CHICKEN OR ASK YOUR BUTCHER TO CUT A CHICKEN IN PORTIONS LIKE I DO

Steps:

1. Spread out the okra (frozen or fresh) in a colander and rinse with cold water. Sprinkle with 2 teaspoons of salt and shake to distribute. Sprinkle with the vinegar and shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.)
2. If adding chicken, wash and dry the chicken pieces. Heat the olive oil in large saucepan and saute the chicken with the onions until the chicken is lightly browned on all sides.
3. If not adding chicken. Heat the olive oil in a saucepan and saute the onion for about 10 minutes. Add the okra, mix and saute for five minutes more. Then add the tomatoes, parsley, season with salt, pepper, sugar and warm water.
4. Cover and simmer slowly for 30 minutes or til the chicken (if using) and okra are tender and have a thick sauce. If necessary, add a little hot water to prevent sticking. Serve hot, room temperature or even cold with Feta cheese and fresh bread. It's customary among family and friends to dunk fresh bread in the thick sauce:) Kali Orexi!

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