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Greek   -   Kottopoula Me Mpamiez (Chicken With Okra)   adapted from spalding

  • 3 Pounds Cut-up chicken parts (fryer)
  • Salt & peper to taste
  • 3 Pounds Fresh okra
  • 1/2 Cup Vinegar
  • 3/4 Cup Butter
  • 1 Onion, med. -- chopped
  • 1 1/2 Pounds Tomatoes, peeled -- strained
  • 2 Cups Water
Directions Wash the chickens. (If they are whole, cut into serving pcs.). Season lightly with salt & 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 min to 1 hour.
Brown the butter in a pot, add the chicken, and saute until brown, then add the onion and let it brown. Add the tomatoes and boil for 3 to 5 min.
Add water. Simmer for 30 min. 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.
Serves 8
Time to Make 0:00

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