Kotopoulo Me Bamyes - Chicken with Okra
Submitted by Ivee
Kotopoulo me bamyes, Greek chicken with okra in a cinnamon-scented tomato-wine sauce. A classic Greek summer stew with tender chicken, silky okra, and warm aromatic spice. Served with potatoes.
YIELD
8 servingsPREP
25 minCOOK
65 minREADY
90 minKotopoulo me bamyes is a Greek summer classic that pairs tender braised chicken with fresh okra in a fragrant tomato sauce kissed with cinnamon. It’s the kind of dish that fills every taverna in Athens during okra season and rarely leaves the menu all summer.
The pre-browning of the okra separately in butter is the critical step that most okra-phobes don’t know about. Browning the pods first seals their cut edges and drives off the mucilage that otherwise turns okra stews slimy. Properly browned okra stays firm and pleasant; un-browned okra goes gloopy.
A full cinnamon bark plus bay leaf in the sauce is the distinctive Greek flavor move. Greek cooks use cinnamon in savory dishes constantly, and the warm spice plays against the acid of the tomatoes and the gamey richness of the chicken in a way most Western European cuisines miss.
The teaspoon of sugar in the sauce isn’t for sweetness; it’s a traditional Greek technique to cut tomato acidity and round out the sauce. Without it, the tomatoes can taste sharp and thin after the 45-minute simmer.
Adding the okra only for the last 20 minutes of cooking is exactly right. Okra cooked any longer in tomato sauce breaks down into mush; 20 minutes gives tender pods that hold their shape.
Serve traditionally with boiled or mashed potatoes alongside, or with crusty bread to mop up the sauce.
Chef Tips
- Use fresh okra, not frozen. Fresh pods hold their shape through the cooking; frozen breaks down mushy.
- Trim the okra caps carefully without cutting into the pod flesh. A deep trim releases mucilage; a shallow one keeps the pod sealed.
- Dry the chicken thoroughly before browning. Wet chicken steams instead of browning and gives a pale, flavorless base.
- If fresh tomatoes taste watery, add 2 tablespoons more tomato paste to deepen the sauce color and flavor.
Variations
- Swap chicken for lamb pieces for a richer, earthier stew called arnaki me bamyes.
- Add ½ cup crumbled feta cheese at the table for a salty finishing touch.
- Substitute green beans for okra when okra isn’t in season; same timing and technique work perfectly.
Ingredients
Directions
Cut chicken into serving pieces and wipe dry.
Melt butter in a heavy saucepan or flameproof casserole and brown chicken on all sides.
Remove to a plate when browned.
Reduce heat and add onion and garlic.
Fry gently until onion is transparent and add remaining ingredients.
Cover and simmer for 20 minutes.
Meanwhile, lightly brown prepared okra in a little butter and set aside.
Return chicken to pan, cover and simmer gently for 45 minutes or until chicken is tender, adding browned okra 20 minutes before end of cooking time.
Remove bay leaf and cinnamon bark and serve with boiled or mashed potatoes.
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