| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Main dish, Poultry |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Cut-up chicken parts, fryer |
|
|
Salt & peper to taste |
| 3 |
lb |
Fresh okra |
| 1/2 |
c |
Vinegar |
| 3/4 |
c |
Butter |
| 1 |
|
Onion, med. chopped |
| 1 1/2 |
lb |
Tomatoes, peeled strained |
| 2 |
c |
Water |
INSTRUCTIONS
Wash the chickens. (If they are whole, cut into serving pcs.). Season
lightly with salt & pepper, and set them aside to drain. Wash the
okra. Remove the stems carefully, without cutting the okra. Line them
up in a large flat pan and sprinkle with the vinegar; place in the sun
for 30 min to 1 hour. Brown the butter in a pot, add the chicken, and
saute until brown, then add the onion and let it brown. Add the
tomatoes and boil for 3 to 5 min. Add water. Simmer for 30 min. Add
okra and continue to simmer, covered, until tender. Watch carefully
as this may need a little more water. The okra will have absorbed the
liquid and only the oil should remain when the dish is cooked. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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