Kottopoula Me Mpamiez (Chicken with Okra)
Yield
4 servingsPrep
45 minCook
45 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken
parts, fryer, cut up |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3 | pounds |
okra
fresh |
|
| ½ | cup |
vinegar
|
|
| ¾ | cup |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 1 ½ | pounds |
tomatoes
peeled, strained |
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken
parts, fryer, cut up |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.4 | kg |
okra
fresh |
|
| 118 | ml |
vinegar
|
|
| 177 | ml |
butter
|
|
| 1 | medium |
onions
chopped |
|
| 680.4 | g |
tomatoes
peeled, strained |
|
| 473 | ml |
water
|
|
Directions
Wash the chickens.
(If they are whole, cut into serving pieces).
Season lightly with salt and 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 minutes to 1 hour.
Brown the butter in a pot, add the chicken, and sauté until brown, then add the onion and let it brown.
Add the tomatoes and boil for 3 to 5 minutes.
Add water.
Simmer for 30 minutes.
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.
