Okra stew with chicken

Okra with chicken - a recipe full of memories

In a world full of sophisticated recipes and exotic ingredients, sometimes the simplest dishes can touch our hearts and remind us of beautiful moments spent with loved ones. Today, I invite you to recreate a basic yet exceptionally delicious recipe - okra with chicken. This recipe brings back memories of my grandmother, the days spent in the countryside, and the aromas from the market in Buzău, where okra was sold by the hundreds. Let's prepare it together!

Preparation time: 15 minutes
Cooking time: 30-35 minutes
Total time: 50 minutes
Servings: 4

Ingredients:
- 500 g fresh okra (or frozen if fresh is not available)
- 350-400 g chicken (thighs or breast, depending on preference)
- 2 medium onions
- 250-300 g fresh tomatoes (or 300 ml tomato juice)
- 1 bunch of dill
- 1 bunch of parsley
- 4 tablespoons olive oil
- 2 tablespoons ketchup
- 2-3 tablespoons white flour
- Salt, pepper, marjoram, rosemary, thyme, paprika, 2 bay leaves (spices to taste)

Preparing the okra:

1. Preparing the ingredients:
Start by washing the okra well. Cut the stems, but be careful not to cut too deep, otherwise the seeds will come out while cooking. It is said that the secret to a successful okra dish is to keep them whole. Peel the onions and carrot, slicing the onions into thin slices and the carrot into rounds.

2. Sautéing the vegetables:
In a deep pot, heat the 4 tablespoons of olive oil over medium heat. Add the sliced onion and carrot and sauté for about 5 minutes, until the onion becomes slightly translucent.

3. Adding the okra:
Now, add the whole okra to the pot. Continue to sauté on low heat for 4-5 minutes, stirring carefully to avoid crushing them.

4. Preparing the meat:
Cut the chicken into smaller pieces (about 3-4 cm) and add them to the pot. Mix well so that all the ingredients combine. Add the diced tomatoes (or tomato juice if you choose this option) and the ketchup. Fill the pot with water until all the ingredients are covered.

5. Boiling the dish:
Put the lid on the pot and let it simmer on low heat for 25-30 minutes. It is important not to increase the heat so that the flavors combine harmoniously.

6. Thickening the sauce:
In a small bowl, dissolve the flour in a little cold water, then add the mixture to the pot, stirring constantly to prevent lumps from forming. Season to taste with salt, pepper, marjoram, rosemary, or other favorite herbs. Personally, I like to add a pinch of sugar and 2 teaspoons of vinegar to balance the taste.

7. Finalizing the dish:
Let the dish simmer for another 2-3 boils, then add the chopped herbs (dill and parsley). Mix well and remove the pot from the heat.

Serving:
Okra with chicken is served hot, but it is just as delicious cold. You can accompany it with a side of rice or a fresh salad. It can be enjoyed alongside a cup of yogurt or a glass of dry white wine, which will add an elegant touch to your meal.

Nutritional benefits:
Okra is rich in vitamins A, C, and K, and contains dietary fiber, making it excellent for digestion. Chicken provides a healthy dose of protein, and the vegetables used in the recipe contribute to a balanced nutrient intake.

Vegetarian option:
If you prefer a meatless version, you can replace the chicken with mushrooms or tofu to create a vegetarian okra dish that is just as delicious.

Frequently asked questions:
- Can I use frozen okra? Yes, it is an excellent option if you cannot find fresh okra. Be sure to thaw them before adding them to the recipe.
- What other spices can I use? You can experiment with spices like curry or turmeric to add a different note to your dish.
- How can I store leftover food? You can store the food in the fridge in an airtight container for 2-3 days. It can be reheated on the stove or in the oven.

Now that you've gone through all the steps, all that's left is to enjoy this tasty dish, full of memories and flavors that will bring a smile to your face. Enjoy your meal!