Chicken with Okra and Tomatoes
Okra, you either love it or hate it. Personally, I love it. I love it fried and in soups and stews. I started making this recipe, Chicken with Okra and Tomatoes, when I lived in Turkey, many years ago. The okra or bamya (Turkish name) that I used to buy at the Pazar was so cute and really small. I wanted to make something to showcase it. My ex-husband didn’t really care for okra when we first married but he developed a taste for it. He especially liked my homemade vegetable soup which has okra in it. My mother-in-love or Anne (mother in Turkish), as I used to call her, loved this recipe and I would usually make it when she would come to visit us in Istanbul. Try it out for yourself and let me know what you think.
Chicken with Okra and Tomatoes
Delicious Chunks of White meat chicken stewed with okra and tomatoes!
Author: April Ozbilgin
Recipe type: Main Dish
Serves: 6
Ingredients
- 1½ Pounds Chicken Breast, cubed
- 1 Large Sweet Yellow Onion, roughly chopped
- 2-3 Cloves Garlic
- 4 Tablespoons Olive Oil
- 8 ounces okra, fresh or frozen
- 32 Ounces Diced Tomatoes, or 2 pounds fresh tomatoes, diced
- Salt, Black Pepper and Crushed Red Pepper to taste
Instructions
- Heat olive oil in a large stockpot.
- Chop the onion, add to pot and saute until translucent about 5 minutes.
- While the onion is cooking, cut the chicken into 1 inch cubes and then add to the onions.
- Saute about 6-8 minutes.
- Smash the garlic on a cutting board and chop finely. Add to the chicken and onions. Cook for 1-2 minutes.
- Then add the okra and tomatoes and stir well.
- Add salt and pepper to taste (I use about a teaspoon or so salt and a pinch of black pepper and crushed red pepper).
- Cover the pot with a lid and reduce heat to low.
- Simmer for 30 minutes.
- Serve with rice or mashed potatoes.
