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GreekAuthentic Cuisine

Kotopoulo me Okra

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo me Okra

Kotopoulo me Okra captures the essence of a Greek summer, where the bounty of the season meets the warmth of family kitchens. This dish, a staple of home-cooked meals, is often seen on tables from Thessaloniki to Crete when the sun is high and produce is at its peak. It’s a recipe passed down through generations, each cook adding their own touch of olive oil and lemon, just as their mother did before them.

The flavors meld together into a vibrant tapestry of tender chicken, softened okra, and juicy tomatoes, all harmonized by the richness of olive oil and the sharpness of fresh lemon juice. Each bite is a reminder of long, sun-drenched afternoons, the taste of salt carried on a summer breeze. There's no need for embellishment here; the simplicity speaks volumes, offering a taste of Greek summer on a plate.

Ingredients

  • 1chicken — jointed
  • 800 gokra — trimmed
  • 400 gtomatoes
  • 1onion
  • 100 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Cut the chicken into serving pieces, ensuring they are of similar size for even cooking. Pat each piece dry with paper towels to remove excess moisture, which helps in achieving a good sear. Season the chicken generously with fine sea salt and a sprinkle of oregano.
  2. In a large, heavy-bottomed pot or deep skillet, heat 100 ml of olive oil over medium-high heat. Once the oil shimmers, carefully add the chicken pieces skin-side down. Brown them on all sides until they develop a deep golden color, which should take about 5 to 7 minutes per side. This step locks in the juices and adds flavor.
  3. While the chicken is browning, finely chop 1 onion. Once the chicken is browned, remove it from the pot and set aside. Add the chopped onion to the same pot, reducing the heat to medium. Sauté until the onion becomes translucent and fragrant, stirring occasionally to prevent burning.
  4. Chop 400 g of tomatoes into small pieces. Add them to the pot with the onions, stirring to combine. Allow the tomatoes to cook down for about 5 minutes, releasing their juices and forming a sauce base. Season with salt and black pepper to taste.
  5. Return the browned chicken pieces to the pot, nestling them into the tomato mixture. Cover the pot and let it simmer gently over low heat until the chicken is tender and cooked through, which you can check by piercing the thickest part of the meat and ensuring the juices run clear.
  6. While the chicken is cooking, prepare the okra by trimming the ends and rinsing them under cold water. Once the chicken is nearly done, add the 800 g of okra to the pot, stirring gently to coat them in the sauce. Cook until the okra is tender but still holds its shape, absorbing the flavors of the dish.
  7. If the sauce appears too thin, increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more salt and pepper if needed.
  8. Finish the dish by adding a squeeze of fresh lemon juice to brighten the flavors. Serve the Kotopoulo me Okra hot, accompanied by boiled potatoes or pasta to soak up the delicious sauce.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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