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Okra with chicken

Ingredients:                                                

1 chicken, cut in pieces

1 medium onion, diced

1 1/3 cups of olive oil

1 1/3 cups of water

1 kilo of frozen baby okra

2 teaspoons of sea salt

6 tablespoons of fresh lemon juice

1 can of tomato peeled (or 3 fresh tomatoes, grated)

½ teaspoon salt

½ teaspoon freshly ground pepper

       


Directions:


Put the okra in a colander and rinse with cold water. Sprinkle with 2 teaspoons of salt and shake to distribute. Sprinkle 6 tablespoons of lemon juice, shake to distribute, and set aside. Put the chicken, onion, olive oil, and 1 tablespoon of sea salt into a pan and fry in high temperature (5 out of 6).

Stir them for 15 minutes, partially covered and stirring occasionally. Pour in tomato can add boiled water, bring to a boil and cover.

Cook it for 1 hour at medium heat (3 out of 6) and then add the okra you have set aside.

Cook for extra half an hour and when ready, add the remaining olive oil, salt and pepper.


Tip:


This dish works very well with chicken legs and thighs and is accompanied with feta cheese and fresh bread.


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