Chicken and okra baked in tomato and onion
Dimitra's Dishes · ♥ 500 likes · 11.8K views · 6 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole chicken
- salt
- pepper
Cut up one whole chicken and remove the skin. Put it in a big bowl and season both sides with a little salt and pepper.
- 2 lb baby frozen okra
Pour two pounds of baby frozen okra into a strainer or colander, rinse with cool water to thaw, drain well and pat dry with paper towels.
- 4 whole onions
- olive oil
Heat olive oil in a large skillet and brown the chicken in batches, about four to five minutes per side, until golden; transfer to a big roasting pan.
- salt
Cook the onions in the skillet with a sprinkling of salt until they begin to turn translucent.
- 6 cloves garlic cloves
- 1 can crushed tomatoes
Add six grated garlic cloves and warm through until fragrant, then add a 15 ounce can of crushed tomatoes; once it simmers, take off the heat and pour over the chicken.
- olive oil
- salt
In the same skillet, pan fry the okra in olive oil in batches, salting each batch; add to the roasting pan and mix gently without breaking up the onions.
- black pepper
- 1 tsp oregano
- water
Season with salt, black pepper and a heaping teaspoon of oregano. Rinse the tomato can with a little water and add it.
Bake uncovered on the center rack of a 375F oven for an hour and 15 minutes, until the chicken registers 165F on an instant thermometer; halfway, gently mix and taste a piece of okra from the top, adjusting seasoning.