Chicken parts in red sauce with okras

For this recipe we will use 2 chicken breasts and 2 chicken legs and frozen, trimmed okras. The rough analogy is that for 1kg of chicken, we use 1 kg of okras. The result becomes tastier if the chicken parts have their skin.

We are going to need a pressure cooker for this recipe.
What we need follows:

1. Olive oil
2. 1 large onion
3. 1 clove of garlic
4. chicken parts
5. parsley
6. 1 can of chopped tomatoes
7. salt, pepper
8. okras
9. vinegar

Step 1: Prepare the chicken

• We add olive oil to the pressure cooker so that its bottom is covered and turn on the hob on low fire. Place the chicken parts into the cooker one-by-one and sizzle them until they brown on all their sides.
• Take all chicken parts out of the cooker and add the finely chopped onions and garlic. Sizzle them until the onion browns.
• Add the chicken back into the cooker and also add the canned tomatoes, parsley, salt pepper.
• Add hot water so that the chicken gets covered and close the pressure cooker. Cook it according to the manufacturer’s guidelines (in my case it is around 10 minutes in the “meat” position).

Step 2: Prepare the okras

• Meanwhile, rinse the trimmed okras into water thoroughly. Drain them and add salt, pepper and rinse them with a few vinegar; vinegar helps okras not to “melt” when cooked with the chicken and when serving.
• When the chicken gets ready, open the pressure cooker and put on top of the chicken the okras. Add a few of parsley and water so that the chicken gets covered again.
• Close the pressure cooker and cook in low heat until the okras are ready. Again, consult the manufacturer’s guidelines (in my case it is another 10 minutes in the “vegetables” position).

You have just made a delicious, Mediterranean dish! Be proud of yourself and enjoy it!

Buying Hint:

In the UK it has been particularly hard for me to find okras. First of all, they come with many different names, like bindi or lady’s fingers. Mainstream supermarkets like Tesco, ASDA and Sainsbury’s do not sell them. So you have to go to a Pakistani/ Indian/ Turkish supermarket to get. When you finally get there, you have the option to either buy them fresh or frozen. I strongly suggest frozen as they are already trimmed and will save you a lot of hassle. If you finally buy fresh okras, buy the ones that are small in size and tender. Larger okras have threads which are really annoying when eating. When trimming the okras, only cut their upper part but be careful not to expose their ‘flesh’ (seeds).