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Greek Food - Recipe: Chicken Okra

  Chicken Okra
An elusive recipe.

6 Cup Canned Tomatoes
1 Whole Chicken (Large, free-range, jointed)
2 Clove Garlic (Finely sliced)
1 1/2 lb Okra (Prepared, fresh)
4 Tablespoon Olive Oil
1 Large Onion (Thinly sliced)
1 Tablespoon Oregano
1 Bunch Parsley (Finely chopped)
1-2 Pinch Pepper (To taste)
2-3 Pinch Salt (To taste)
1 Tablespoon Thyme
1 1/4 Cup Water
  • Rinse and dry the chicken pieces.
  • Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden.
  • Take the chicken out, add and fry the onion and garlic until they are pale brown.
  • Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up.
  • Bring to the boil.
  • Season with salt and pepper, add the chicken pieces.
  • Cover and cook the chicken for 20 minutes and then add 1 1/2lbs. of prepared okra on top.
  • The okra should sit in but not be covered by the sauce.
  • Add a little water if needed.
  • Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally.
  • Continue cooking until the water has evaporated and the sauce has reduces and thickened.
  • Sprinkle with parsley and serve.

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