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Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)

Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)

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Mpamies (okra), is a summer favourite dish.  Instead of cooking the classic vegan dish, you can make this hearty dish by adding chicken as well.  

Feta and wine are not usually added to this dish but this is my twist to the recipe.

Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)

To make Kotopoulo me mpamies you will need:

Ingredients:

Serves: 6
Preparation time: About 1 hour for fresh okra or 10 minutes for frozen
Cooking time:  1 hour 30 minutes

  • 1 kilo fresh  or frozen okra
  • 1 chicken breast and 2 thighs, cut into portions
  • ½ cup olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 5 fresh ripe tomatoes, blended (or 500 grams passata)
  • 2 tablespoons vinegar
  • ½ cup white dry wine
  • 4 – 5 chunks of feta cheese (about 80 grams)
  • Salt (not more than 1/4 tsp)
  • Freshly ground black pepper
  • ½ cup water
  • 1/4 cup parsley, finely chopped

Directions:

Peel the okra stems and sprinkle with salt.  This has to be done only for fresh okra.  (See step by step instructions). 

Then wash and drain before sautéing.  If okra is frozen, skip this procedure and just wash in order to remove ice and drain.

Wash the chicken and remove the skin. (You can leave the skin on if you prefer).

Chicken breast skin removed image

Cut each chicken breast to get 4 pieces and cut each thigh into two pieces, sprinkle with salt and freshly ground pepper.

Seasoning chicken image

Heat half of the olive oil in a non-stick frying pan and sauté chicken on both sides.  Remove to a baking tin or a casserole with lid.

Sauteing chicken image

Put okra in the frying pan and sauté with whatever oil has remained from sautéing the chicken.  Mix well and empty on top of the chicken.

chicken and okra image

While sautéing the chicken and okra, boil some water and blanch and peel the tomatoes.   Blend in the food processor.

Peeled tomatoes image

Add the remaining oil in the frying pan and sauté the onion and garlic, until translucent.  

Sauteing onion and garlic image

Add the wine and cook for 5 minutes until the alcohol evaporates and then add the tomatoes and parsley, salt and black pepper.

chicken okra and feta image

When the sauce has boiled add crumbled feta and pour the sauce over okra.

Adding tomato sauce over okra image

Cover the Dutch oven with the lid (or cover baking tin with aluminium foil) and bake to 180ο C/ 350 degrees F,  for 1 hour.  

(If using a Dutch oven increase the temperature to 190ο C / 375ο  F).


Remove foil or lid and bake for fifteen more minutes or until sauce is thick.

Dutch oven uncovered image
Stewed chicken and okra image

Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)

Yield: 6
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes

Ingredients

  • 1 kilo fresh or frozen okra
  • 1 chicken breast and 2 thighs, cut into portions
  • ½ cup olive oil
  • 2 onions, finely chopped
  • 1 clove garlic, finely chopped
  • 5 fresh ripe tomatoes, blended (or 500 grams passata)
  • 2 tablespoons vinegar
  • ½ cup white dry wine
  • 4 – 5 chunks of feta cheese (about 80 grams)
  • Salt (not more than 1/4 tsp)
  • Freshly ground black pepper
  • ½ cup water
  • 1/4 cup parsley, finely chopped

Instructions

  1. Peel the stems and sprinkle with salt.  This has to be done only for fresh okra.  (See step by step instructions). Then wash and drain before sautéing.  If okra is frozen, skip this procedure and just wash in order to remove ice and drain.
  2. Wash the chicken and remove the skin. (Optional).
  3. Cut each chicken breast to get 4 pieces and cut each thigh into two pieces, sprinkle with salt and freshly ground pepper.
  4. Heat half of the olive oil in a non-stick frying pan and sauté chicken on both sides.  Remove to a baking tin or a casserole with lid.
  5. Put okra in the sautéing pan and sauté with whatever oil has remained from sautéing the chicken.  Mix well and empty on top of the chicken.
  6. While sautéing the chicken and okra, boil some water and peel the tomatoes.   Blend in the food processor.
  7. Add the remaining oil in the frying pan and sauté the onion and garlic, until translucent.  Add the wine and cook for 5 minutes until the alcohol evaporates and then add the tomatoes and parsley, salt and black pepper.
  8. When the sauce has boiled add crumbled feta and pour the sauce over okra.
  9. Cover the Dutch oven  with the lid (or cover baking tin with
    aluminium foil) and bake to 180ο C/ 350 degrees F,  for 1 hour.   (If using a crock-pot increase the temperature to 190ο C / 375ο  F).
  10. Remove foil or lid and bake for fifteen more minutes or until sauce is thick.

Notes

The preparation time refers to fresh okra. If using frozen okra the preparation time is 10 minutes.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 436Total Fat 30gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 94mgSodium 423mgCarbohydrates 17gFiber 6gSugar 9gProtein 24g

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

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Collage Kotopoulo me Mpamies Chicken and Okra Stew with Feta image

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Syrie

Sunday 17th of August 2008

Sounds delicious. I love okra but I only have two recipes for it. Yours is definitely one I will try out.

Kalyn

Tuesday 12th of August 2008

Very interesting. I had no idea that okra was used in Greece. I think the only two ways I've eaten it are deep fried okra and in gumbo, but this sounds delicious. I just wish I could come over and try some!

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Sunday 10th of August 2008

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Sam Sotiropoulos

Sunday 10th of August 2008

Bravo Ivy, I love okra with feta cheese!

glamah16

Saturday 9th of August 2008

Almost like a Medeteranian verison of Gumbo! I like okra like this stwed with tomatoes and chicken, Lovely.

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