Kottopoula Me Mpamiez (Chicken With Okra)

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Servings: 8 Difficulty: Intermediate
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A hearty Greek stew with tender chicken, vibrant tomatoes, and silky okra.
Kottopoula Me Mpamiez (Chicken With Okra recipe image
Kottopoula Me Mpamiez (Chicken With Okra recipe image
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Kottopoula Me Mpamiez (Chicken With Okra)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 813.8

Description

This traditional Greek dish, Kottopoula Me Mpamiez, is a comforting one-pot meal that brings the warmth of the Mediterranean to your table. The chicken becomes incredibly tender as it simmers in a rich, savory tomato broth. The star ingredient, okra (mpamiez), is prepared with vinegar to maintain its texture and add a subtle brightness to the dish. As it cooks, the okra thickens the sauce slightly, creating a luscious coating for the meat and vegetables. This recipe is perfect for busy weeknights or casual family gatherings. It pairs wonderfully with crusty bread to soak up the flavorful juices or fluffy rice. Simple ingredients come together to create a deeply satisfying, home-style meal that feels both rustic and elegant.

Ingredients

Directions

  1. Rinse the chicken pieces under cold water and pat dry with paper towels. Season lightly with salt and pepper, then set aside to drain.
  2. Wash the okra thoroughly. Carefully remove the stems without cutting into the body of the okra to minimize slime.
  3. Line the okra up in a large flat pan or tray. Sprinkle evenly with vinegar. Place in a sunny spot or leave at room temperature for 30 minutes to 1 hour to help keep the okra crisp.
  4. Melt the butter in a large pot or Dutch oven over medium-high heat.
  5. Add the chicken pieces to the pot and sauté until browned on all sides.
  6. Add the chopped onion to the pot and sauté with the chicken until the onion begins to brown.
  7. Stir in the peeled and strained tomatoes. Boil for 3 to 5 minutes, stirring occasionally.
  8. Add the water to the pot. Bring to a simmer, then reduce heat to low. Cover and simmer for 30 minutes.
  9. Add the prepared okra to the pot. Continue to simmer, covered, until the chicken is tender and the okra is cooked through.
  10. Monitor the liquid level during cooking. Add a little more water if needed, but the dish is done when the okra has absorbed most of the liquid and only a thin layer of oil remains.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 813.8kcal
% Daily Value *
Total Fat 40.9g63%
Saturated Fat 11.2g56%
Cholesterol 303.0mg101%
Sodium 279.2mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 91.9g184%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

To prevent okra from becoming slimy, ensure it is thoroughly dried after washing and treated with vinegar before cooking. Avoid cutting the okra if possible; keeping it whole helps maintain texture.

If using fresh tomatoes, peeling and straining them creates a smoother sauce. You can substitute with high-quality canned crushed tomatoes if fresh ones are not in season.

This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken, okra, greek, stew, kottopoula, mpamiez, tomato, onion, butter, vinegar, simmer, main course, mediterranean, one pot, dinner, traditional, comfort food, family meal, easy, hearty
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