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. I’m not a fan of okra, so I always add a potato or two to this dish for me. This recipe works very well with chicken legs and thighs.
Cook Time: 25 minutes
Total Time: 25 minutes
- 6 pounds of chicken, cut in pieces
- 1 medium onion, diced
- 1 1/3 cups of olive oil
- 1 1/3 cups of water
- 2 1/4 pounds of fresh or frozen baby okra (stems removed)
- 1 tablespoon + 2 teaspoons of sea salt
- 6 tablespoons of fresh lemon juice
- 1 16-ounce can of tomato pulp (or 3 fresh tomatoes, grated)
Put 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 6 tablespoons of lemon juice, shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.)
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. When pressure reached, reduce heat to low and cook 5-7 minutes. Use fast-release of pressure.
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.
Remove from the heat, use fast-release for pressure, unseal the top, stir, and let rest loosely covered for 15 minutes before serving.