Easy recipe of okra with chicken stew

May be you never have heard of a vegetable called okra (or bamia) until now, as it requires very hot and dry climates to grow, which is why it’s impossible to find fresh in many countries. However, it’s also sold frozen or canned in Turkish or Oriental supermarkets, so if you have the opportunity to find it, I strongly recommend you to try this easy and quick okra with chicken stew.

Heat some extra virgin olive oil in a deep pot or pan without letting it smoke. Chop the onion and garlic, and sauté over moderate heat. When the onion has turned transparent, add the chicken cut into small bites. Salt and stir for about 7 minutes. Add the tomato, the tomato paste and spices. Increase the heat and when the first bubbles appear, cover and continue cooking over low heat. When using frozen okra, add it at this point and continue cooking for about 25 minutes, until the okra is tender and “al dente.” If using canned okra instead, it will be enough to wait 20 minutes and only heat it at the end, adding it for 5 minutes. Serve accompanying with rice or pilav.

Tips and tricks:

1. This recipe is as basic as it gets, but many variations can be tried by seasoning the chicken with other spices.
2. It’s of course possible to use chicken tighs. As they have a higher content of fat than the breasts, they are actually tastier but provide also more calories.
3. You can simply skip the chicken and stew the okra with the rest of the vegetables for a delicious vegetarian dish.
4. This dish is excellent not only for its nutritional quality and flavor, but also for its speed. Another very tasty stew that takes a little longer to cook is the one that combines okra with tomato and beef or lamb.
5. If you are following a low-carb or ketogenic diet, you can replace the rice side dish with this quick cauliflower pilav