• 8servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Cut-up chicken parts - (fryer)

  2. Salt and pepper to taste

  3. 3 lbs 1362g / 48oz Fresh okra

  4. 1/2 cup 118ml Vinegar

  5. 3/4 cup 148g / 5 1/5oz Butter

  6. 1 Onion - med., chopped

  7. 1 1/2 lbs 681g / 24oz Tomatoes - peeled, strained

  8. 2 cups 474ml Water

Instructions Jump to Ingredients ↑

  1. Wash the chickens. (If they are whole, cut into serving pcs.). Season lightly with salt and pepper, and set them aside to drain. Wash the okra.

  2. 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 minutes to 1 hour.

  3. 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.

  4. Add water. Simmer for 30 minutes 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.


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