Kottopoula me mpamiez (chicken with okra)

8 servings

Ingredients

Quantity Ingredient
3 pounds Cut-up chicken parts (fryer)
Salt & peper to taste
3 pounds Fresh okra
½ cup Vinegar
¾ cup Butter
1 each Onion, med., chopped
1½ 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.

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