Prep Time: 20 min
Cook Time: 50 min
Portions: 6 ppl
3 Tbsp olive oil
3 cloves garlic, minced
2 small onions, diced
2 cans diced tomatoes (398 ml size)
1 tsp salt, ½ tsp pepper
2 lbs fresh okra (stems trimmed and washed)
1 tsp dried oregano
3 Tbsp red wine vinegar
12 chicken thighs (bone-in or out)
¾ Cup water or chicken stock
- Salt and pepper the chicken.
- Add olive oil in a large Dutch oven or pot over medium heat . Once the oil is shimmering, add the chicken and brown on both slides. Remove and reserve to a plate.
- Add onions and garlic and saute until translucent.
- Add in okra, diced tomatoes, and all other seasonings and liquids. Stir to combine.
- Bring to a simmer and add back the chicken.
- Close the lid and cook for 30-40 minutes until chicken and okra are tender.
- Remove the lid and simmer until some liquid evaporates and the consistency becomes less watery.
Fun Story here….I learned how to cook this recipe from my husband’s Aunt. We were in Cyprus one summer and she was preparing this for lunch. It’s a really rustic dish that I assume she learned from her family growing up in Greece. All that to say, I’m still making it to this day over a decade later. It’s a favorite of my husband and son. If you have any preconceived ideas that okra is slimy, I can tell you that it all goes away once it’s cooked.
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