Chicken and Okra Greek Stew
Here's a great recipe for chicken and okra stew, a Greek favorite otherwise known as Kotopoulo me Bamies, that uses the pressure cooker.
- Serves: 6 persons
- 6pounds chicken, cut in pieces
- 1medium onion, diced
- 1 ⅓cups olive oil
- 1 ⅓cups water
- 2 ¼pounds baby okra, stems removed
- 5teaspoons sea salt
- 6tablespoons lemon juice
- 1(16-ounce) can tomato pulp, or 3 fresh tomatoes, grated
Step 1Put the okra (frozen or fresh) in a colander and rinse with cold water.
Step 2Sprinkle with 2 teaspoons of salt and shake to distribute.
Step 3Sprinkle with 6 tablespoons of lemon juice, shake to distribute, and set aside. (If using fresh okra, let sit for 2 hours before cooking.)
Step 4Put the chicken, onion, olive oil, and 1 tablespoon of sea salt into the pressure cooker and brown over medium heat for 15 minutes, partially covered and stirring occasionally. Stir in tomato purée and water, bring to a boil, cover, and seal.
Step 5When the pressure is reached, reduce heat to low and cook 5-7 minutes. Use fast-release of pressure.
Step 6Drain the okra and add to the pot. Bring to a boil, cover, and seal. When pressure is reached, reduce heat to low and cook for 5 minutes.
Step 7Remove from the heat, use fast-release for pressure, unseal the top, stir, and let rest loosely covered for 15 minutes before serving.