Chicken and Okra Greek Stew Recipe
All out: 55 mins - Prep: 30 mins - Cook: 25 mins - Yield: 6 servings
The following is the ideal formula for kotopoulo me bamies (chicken and okra stew - in Greek: κοτόπουλο με μπάμιες, articulated koh-TOH-crap lo meh BAHM-yes). Greek cooks by and large utilize just child okra, and it's customary to put salt and lemon on them in arrangement, to draw out the fluid. This chicken and okra formula works great with chicken legs and thighs.
This formula utilizes a weight cooker for quick cooking.
Ingredients
6 pounds of chicken (cut in pieces)
1 medium onion (diced)
1/3 glasses olive oil
1/3 glasses water
2 1/4 pounds infant okra (stems evacuated)
1 tablespoon in addition to 2 teaspoons ocean salt
6 tablespoons lemon juice
1 16-ounce would tomato be able to mash (or 3 crisp tomatoes, ground)
Method
1-Put the okra (solidified or new) in a colander and wash with virus water.
2-Sprinkle with 2 teaspoons of salt and shake to circulate.
3-Sprinkle with 6 tablespoons of lemon juice, shake to circulate, and put aside. (In the case of utilizing new okra, let sit for 2 hours before cooking.)
4-Put the chicken, onion, olive oil, and 1 tablespoon of ocean salt into the weight cooker and dark colored over medium warmth for 15 minutes, somewhat secured and blending sporadically. Mix in tomato purée and water, heat to the point of boiling, spread, and seal.
5-When the weight is come to, decrease warmth to low and cook 5-7 minutes. Utilize quick arrival of weight.
6-Drain the okra and add to the pot. Heat to the point of boiling, spread, and seal. At the point when weight is come to, decrease warmth to low and cook for 5 minutes.
7-Remove from the warmth, utilize quick discharge for weight, unlock the top, blend, and let rest approximately secured for 15 minutes before serving.
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