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Okra Chicken Stew



My fond relationship with okra didn’t start until recently. Making the okra stew for the first time, I was amazed on how my toddler examined the pod in between her fingers and bit into it with no funny face. Phew! What a relief!

The okra stew has become a recurring dish in our household because it was approved by our picky eater. Not only that, Okra is high in fiber, calcium, and vitamin C. Okra is considered a health food. It easy to pair it with popular vegetables like carrots, corn, potato and eggplant. Often times, the end taste is very similar to eggplant.
The peak season for okra is in summer. They are easily found in the produce section of multinational supermarkets. Or chopped and packed in the freezer section. When shopping for fresh okra, make sure to pick the medium-sized ones with no tear on their skin. The small ones are ideal for pickling and the over-matured ones tend to have more seeds.
The white vinegar used in the recipe adds more subtle flavor to the dish. The lemon juice compliments the taste even more. The chicken can be replaced by beef or even turkey meatballs. With that many options for one single dish, nothing should stop you from making a delicious and hearty stew

Prep time: 10 min.

Cook time: 50 min.

Ready in: 1 hr.

Level: easy

Serves: 4


Okra Stew





Two skinless boneless chicken breasts cut for stew

One medium yellow onion, finely chopped

½ teaspoon turmeric

1 -2 large carrots, sliced

Five tablespoons tomato paste

Three tablespoons lemon juice

1 lbs. okra

Four tablespoons white vinegar

Salt & pepper to taste

Two tablespoons canola oil

One cinnamon stick (optional)



1. Sauté chopped onions in oil over medium heat until they become translucent. Then add ½ teaspoon of turmeric and stir. Continue sautéing for 2-3 minutes.

2. Add chicken pieces to sautéed onions and stir until chicken juice runs out.




3. Dissolve tomato paste in 1 cup boiled water. Add it along with another cup of boiled water to the chicken pot.

4. Add sliced carrots and cinnamon stick. Bring the mixture to a boil. Then lower heat and allow the stew to simmer slowly for 30 minutes.

5. Meanwhile, bring 1 ½ cup of water to boil in a saucepan. Add okra, white vinegar and a tad of salt. Let the okras cook in boiling water for 15 minutes. Drain the water.

6. Add lemon juice, one teaspoon of salt and ½ teaspoon of pepper to chicken mixture. If a spicy stew is more favorable, replace the black pepper with cayenne pepper. Then add the cooked okras. Let it simmer on lower heat until the liquid is reduced to half. After adding the okras, it is best not to stir the stew a lot since stirring can cause the okra pods to break and will let out their sliminess.



The stew is done when all vegetables are tender to bite, and it has thickened. Remove cinnamon stick before plating. Serve hot on a bed of rice pilaf. Noosh-e j?n!