GREEK Chicken & Okra: Kotopoulo me Bamies

Print this recipe here: https://www.dimitrasdishes.com/roasted-okra-with-chicken-kota-me-bamies/

Ingredients
2 pounds fresh or frozen baby okra
1 whole chicken (4-5 pounds)
​1/2 cup olive oil
4 medium onions, sliced whole into rounds
5-6 garlic cloves, peeled
​15 ounces crushed tomatoes
salt and black pepper, to taste
pinch crushed red pepper flakes
1 teaspoon dried oregano
Instructions
Preheat oven to 375°F, 190If °C.

​Wash the okra under running water and place them in a large bowl that is fillled with cold water and about a half cup of vinegar. Let them soak in the water for 30 minutes. Pat them dry. Snip the tops of the okra and discard.

For frozen okra, place them into a collander and rinse with cool water. Thaw and pat dry with a paper towel.

Pan fry the okra in the olive oil for a few minutes or until some of them get golden. Do not cook them through. Remove from heat and place them in a large baking pan..

​Brown the chicken for 3-4 minutes on each side and add chicken to the pan. Either in the center or around the okra for a beautiful presentation.

Cook the onions in the pan until slightly softened and add the garlic in that final few seconds and cook until warmed through. Add the tomatoes and bring to a boil. Rinse the can with a cup of water and add to the sauce. Place the onions in the pan with the okra and chicken.

Season with salt, pepper and crushed red pepper flakes.

​Mix to coat everything well so that it is seasoned well.

Roast on the center rack for 1 hour and 15 minutes.

Season with dried oregano or chopped fresh parsley.

Serve with warm bread.

​Enjoy!​

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes

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Hi everyone Yas to another episode of demitra dishes today I’m going to teach you how to make my mama’s chicken and okra she really makes the best chicken and okra that I’ve ever had in Greek it’s known as Koto meam and I came close you guys I literally followed her recipe

To the tea but you know how it is your mom’s and Grandma’s food always tastes the best they just put some extra love in it or something but this came pretty close and I did share this on my stories whenever I was visiting her in New York

And I my comments blew up everyone wanted the recipe so here it is let’s get started okay so we’re going to begin with one whole chicken that’s been cut up and the skin has also been removed I don’t like to leave skin on chicken when

It’s not going to be nice and crispy and this is going to be in a little bit of a sauce so just make sure that the skin has been removed put the chicken in a big bowl and you can season it with a little bit of salt and pepper on both

Sides so over here in the strainer over the sink I have 2 lbs of these baby Frozen okra I love these so much more than the fresh okra that you find at the store because they’re always tender you don’t have to peel the tops off of them

Or clean them out or anything like that all you have to do is pour them into a colander or strainer you could rinse them with a little bit of cool water just to help them thaw out and then just make sure that they’re drained really well you can Pat them dry once you’re

Done with some paper towels and they’re ready to go it’s just so simple you can find these in your middle middle eastern or Mediterranean specialty food store in the freezer section next I’m going to prepare the onions so my mom likes to add lots of onions to this it adds

Sweetness and just so much flavor so I have four onions here I’m just going to peel them and then just slice them into rounds and set them aside now it’s time just to put everything together it’s so simple in a large Skillet I’m just going

To add some olive oil and in a few batches I’m going to Brown the chicken on both sides for about 4 to 5 minutes each side or until it’s nice and golden then go ahead and transfer the chicken to your roasting pan you’re going to

Need a big roasting pan for this so take out the biggest one that you have maybe one that you would roast like a Thanksgiving turkey or something will do next we’re going to go ahead and do the onion so it is a better idea to do the

Okra at this time but I forgot I didn’t think of it and I just went ahead and I put the onions in here with a little sprinkling of salt just get them to to where they begin to become translucent they’re going to cook in the oven and

They’ll soften there you just want to get them started over here at this point I have six garlic cloves that are grated I’m just going to add them to my onions here and just warm them through until they’re nice and fragrant and then I’ll add a 15 oz can of crushed tomatoes of

Course you can grate some fresh tomatoes and just add them in at this point and just once everything begins to simmer you can take it off of the Heat and then go ahead and pour it over your chicken so you see why I was saying to fry the

Ochre first because now I’ll get burnt bits on my pan but at least my oven will stay clean cuz as you can see I’ve lined it with aluminum foil but anyway so in the same Skillet I should go ahead and wash it but I don’t have time so I’m

Just going to add some olive oil to it and then I’ll just go ahead and pan fry the okra in a few batches seasoning each batch with a little bit of salt once each batch is done go ahead and add it to your baking pan and mix everything

All up gently try not to break up the onions you can season it with salt black pepper a little bit of oregano I think I added the oregano to the sauce earlier it’s just a heaping teaspoon if you don’t want oregano you can wait until the end and just garnish the whole

Dish with some fresh parsley I do like to rinse the can out with a little bit of water it also helps make a little bit of a sauce and you don’t waste any of the tomatoes that are in there mix everything up and now it’s ready for the

Oven so the oven is preheated to 375° F this is going to go in and bake on the center rack uncovered for an hour and 15 minutes you’ll know that the chicken is ready if you’re going to use a instant thermometer you can test it on

A piece of chicken and if a register is 165° fah it’s ready but in an hour and 15 minutes it should be done you could go in halfway and very gently mix everything up I try not to break up the onions cuz my Mom leaves like you know

The rounds of onions they just look so pretty once they’re done it did it does get a little bit messed up because I filled up this pan to the top it was just so full so there wasn’t too much space to move everything around in next

Time I might use a bigger pot we could get more caramelization on the okra and on the onions it it just smells amazing time for the taste test I’ll just show you how juicy the chicken is but I’m going to go in for the okra and the onions cuz those are my Favorite so good they literally melt in your mouth perfectly seasoned so when you go in halfway to flip everything around you can taste a piece of okra that’s all the way on top and if it needs more seasoning you can definitely season the food while it’s baking so it

Gets maximum flavor oh my God it’s so good it’s perfectly caramelized this it’s nice and sweet I love these little okra if you can find them definitely use them over the fresh ones unless you can get these fresh where you are where I am I get the ones they’re usually too long

And they’re like cardboard so I try not to get those it’s almost a waste of money sometimes unless we grow them in our backyard but these are delicious easy to use I think you guys are going to love this recipe serve this with some toasted bread some fet on olives and you

Got a meal that’s going to be on the table in no time it’s so easy to make as you saw me make it just simple just a few steps but simple ingredients and everything tastes amazing I hope you guys give this recipe a try it’s on the website demitras dishes.com thank you so

Much for spending time with me today I’ll see you all next time yes s