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Kotopoulo me Mpamies (Chicken and Okra Stew with Feta)

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Mpamies me Kotopoulo

   
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 kai Feta (Chicken with Okra and Feta)

Serves: 5 – 6
Preparation time: About 1 hour for fresh okra or 10 minutes for frozen
Cooking time:  1 hour 30 minutes

Serves:  4

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

Directions:

  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.
  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 sautéing 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 chicken and okra, boil some water and put tomatoes in the hot water for 5 minutes.  Remove from water and peel skin off.  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 pour over okra, add the water and crumble feta.  Cover the casserole  with the lid (or cover baking tin with aluminium foil) and bake to 180ο C/ 350 degrees F,  for 1 hour.   (If using a crockpot increase the temperature to 190ο C / 375ο  F).
    Remove foil or lid and bake for fifteen more minutes or until sauce is thick.


You can find my Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

 

Other related Recipes:

Mpamies me Mpakaliaro (Okra with Pollock Fillets)

Mpamies (okra) with Sun-dried Tomatoes

Kopiaste

Kopiaste and Kali Orexi,

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  1. Funnily enough I was talking about “bamies” the other day with friends. We all said how we hated them as kids. But I dare say I love them as an adult…great twist Ivy. I’m glad you blogged about this greek classic.

  2. Peter, as a kid I also hated okra, so do the two of my kids but as I grew to love them, I am sure one day they will also.

  3. I love greek cuisine..Cos it is healthy n natural..Love the okra chicken combo..Thanks for sending this in for WHB..

  5. I’ve never actually cooked with okra, but you’re sure making it sound fabulous with this dish!

  7. Recipegirl, okra has its fans and its enemies, but I believe when it’s properly cooked it has only fans.

    Lore, in Greece Feta is a must with any dish containing tomato sauce.

  8. That looks great! There is a lot of okra here in the southern states of the US. Usually fried or pickled – but your version looks really good!

  9. Would you believe me if I told you that I have never had okra before? Well, I think it is time to change that, don’t you think. Great recipe my friend!

  11. Ben, if you can find okra then definitely try it at least once and see if you like it.

  12. Bamies are my favorite way to eat any vegetable, ever. I used to eat them by the bowlful when I was little and every time we eat in Greektown, I always order them. I have a difficult time finding decent okra that doesn’t cost an arm and a leg at the grocery, so I don’t make them nearly as often as I want to. These look so tasty, Ivy, and I love the addition of the feta! I’ve never really done that before (unless you consider just eating a chunk of feta on the side as counting 🙂

  13. Elly Mpamies are very expensive here as well. When they are really expensive around 6 Euros a kilo, I prefer frozen, which are equally good.

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

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  17. 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!

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