Greek Chicken Stew with Potatoes and Okra

This traditional chicken stew with potatoes and okra is a healthy, one-pot dinner that will transfer you inside the warm and cozy kitchen of a Greek grandma.

This Greek chicken stew with okra and potatoes can also be made with rabbit, something that for me makes it even more appealing and traditional. But since chicken is much easier to find, that’s what is used here. However, no matter how you make it, the fact remains that this is a dish that will give you such warmth and comfort,  that you’ll think you’re inside the kitchen of a Greek grandma! 🙂

In addition, it is a one-pot, healthy recipe that also happens to be gluten-free. And for those of you who are afraid of the slimy okra, let me tell you that the acidity of the tomatoes and the lemon juice doesn’t let any sliminess to develop.

My mom used to stew the chicken on its own, add the okra at the end, and then she would serve this dish with plenty of fried potatoes, but I now cook the potatoes in the pot with the chicken because it’s easier and healthier. Cooking something starchy in a rich sauce isn’t something unusual in the Mediterranean cuisine.

This Greek beef stew with orzo pasta (Youvetsi) does exactly that, and by that, I mean it cooks the orzo pasta in the rich, scented sauce of the beef stew while a similar method is used for this Whole chicken cacciatore with bucatini pasta. In this recipe, the okra and the potatoes absorb ALL the flavor of the stewed chicken, resulting in a rich, comforting dish with great taste.

No garlic? No vinegar?

Some people like to use garlic in their stews but I find that here, it can overpower some of the delicate flavors of this dish so it’s not really necessary. (Also, you don’t always have to use garlic! 🙂 ).

Another thing is that many okra recipes use vinegar. Again, I find that for this recipe, lemon juice pairs really well with the okra and the chicken and gives the dish some freshness and a subtle tanginess that totally reflects the Mediterranean spirit. For the quantity of the lemon juice, you should start with 3-4 tablespoons and adjust it by tasting the stew.

Some notes/tips:

• If you can find baby okra, use it. Unless use regular. If your okra is too large, cut it in half.
• Don’t let the okra cook for too long, because it can get mushy and slimy.
• Instead of a whole chicken, you can use chicken thighs or drumsticks.
• Keep in mind that the alcohol from the wine evaporates during cooking so it’s perfectly OK for your little ones.
• After you add the okra to the pot gently shake it instead of stirring the food. This way you won’t traumatize the okra.

You may like these similar recipes:

Moroccan baked chicken with 11 spices

Greek baked chicken with halloumi and heirloom tomatoes

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5 from 1 vote

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Greek Chicken Stew with Potatoes and Okra

Prep Time

10 mins

Cook Time

1 hr 15 mins

Total Time

1 hr 25 mins

 

This traditional chicken stew with potatoes and okra is a healthy, one-pot dinner that will transfer you inside the warm and cozy kitchen of a Greek grandma.

Course: Main Course

Cuisine: Greek, Mediterranean

Keyword: chicken, gluten-free, okra, potatoes, stew

Servings: 6

Calories: 15 kcal

Author: The Hungry Bites

Ingredients

• 1 small chicken cut in 6 (or 6 chicken legs)
• 1/4 cup olive oil
• 1 large onion, chopped
• 5 allspice kernels
• 2 bay leaves
• 4 - 5 medium potatoes, sliced or cubed
• 1 cup dry white wine
• 2 cups pureed tomatoes
• 1 1/2 pound about 650 grams okra (fresh or frozen)
• 1/4 cup lemon juice, or more to taste
• Salt and pepper to taste

Instructions

1. Heat a large pot over high heat and add the olive oil and the chicken pieces in one layer (pat dry the chicken with paper towels first to minimize any splattering). Let the chicken brown from one side then flip to brown form the other. Reduce heat to medium, add the onion, the bay leaves and the allspice and stir. Cook until the onion is soft (about 3-4 minutes).

2. Add the potatoes, the wine, the pureed tomatoes, salt, and pepper and bring to a boil. The liquid should almost cover the pot. Add a splash of water if you need to. Reduce heat to a simmer, cover the pot, and cook until the potatoes are almost done, about 50 minutes (they should gently resist when pierced with a fork).
3. Transfer the chicken to a clean plate and keep it warm. Add the okra and the lemon juice to the pot, shake well to distribute the food evenly and cook for 15-20 minutes. Add a splash of water if necessary. After 15 minutes taste and adjust the salt and the lemon juice. When the okra is cooked, return the chicken to the pot and cook for another minute just to heat it up.
4. Serve with lots of bread and a glass of wine. Eat!