Lunch
Chicken with okra
606 kcal45 g protein2 ingredients100 minutes
Cypriot
Standard portion: 606 kcal and 45 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Chicken with okra | 1 recipe portion (≈ 500 g) | 536 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Koulouri (Cypriot sesame bread) | 1 slice | 70 |
How to make it
Serve chicken with okra. Serve with wholemeal bread.
The recipe for the whole pot: Chicken with okra
4 servings · 100 minutes
- Chicken (breast and legs), skinless1 breast and 2 legs · 700 g
- Okra, fresh or frozen800 g
- Onions, finely chopped2 · 220 g
- Garlic1 clove · 3 g
- Ripe tomatoes, puréed5 · 500 g
- Dry white wine½ cup · 120 g
- Vinegar2 tablespoons · 30 g
- Feta, in pieces80 g
- Parsley¼ cup, finely chopped · 15 g
- Olive oil⅓ cup (80 ml) · 73 g
- Salta pinch · 1 g
Seasoning: pepper
- If the okra is fresh, trim the stalks, sprinkle with salt and rinse.
- Heat half the oil in a non-stick frying pan and brown the chicken on both sides. Put it in a casserole or a baking dish with a lid.
- In the same frying pan, sauté the okra for a few minutes and spread it over the chicken.
- In the rest of the oil, sauté the onion and the garlic. Deglaze with the wine and let it boil for 5 minutes.
- Add the tomato, the vinegar, the parsley, a pinch of salt and ½ cup of water. As soon as it boils, add the crumbled feta.
- Pour the sauce over, cover and bake at 180°C for 1 hour. Uncover and bake for another 15 minutes, until the sauce thickens.
Weight of the chicken without the bones. Alcohol: about 25% remains (USDA R6, 1 hour).
This recipe is based on: kopiaste.org (Ivy Liacopoulou): Kotopoulo me Mpamies
