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Receta Chicken And Okra Casserole
by Global Cookbook

Chicken And Okra Casserole
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Ingredientes

  • 1 x Roasting chicken, weighing about 1.5kg (3 1/2 lb) jointed
  • 4 Tbsp. Extra virgin olive oil
  • 3 Tbsp. Vegetable oil
  • 2 med -sized onions, finely sliced
  • 1 x 400 gram can minced tomatoes, (14oz)
  • 1 Tbsp. Tomato puree
  • 150 ml Water, ( 1/4 pint)
  • 1 Tbsp. Dry oregano
  • 750 gm Okra, (1 1/2lb) Salt and freshly grnd black pepper

Direcciones

  1. Brown the chicken pcs on both sides in the warm oils in a large saucepan or possibly flameproof casserole. Drain and remove to a plate.
  2. Brown the onions lightly in the same pan, add in the chicken pcs, the tomatoes and tomato puree, water, oregano and seasoning, cover and cook for 30 min.
  3. Prepare the okra by slicing off the top of the stalk end, taking care not to cut into the pods and expose the seeds.
  4. Drop them into cool water, wash gently and strain. Repeat once or possibly twice till the water is clear.
  5. Add in the okra to the casserole and shake the casserole to spread the okra proportionately around the chicken. The okra should sit in the sauce; if needed add in a little water.
  6. Add in more seasoning, cover and cook gently for a further 20 min.
  7. Don't stir once the okra has been added, but shake the casserole occasionally.