- 750 gr. Okra
- 3 medium onions, chopped (approx. 300 g.)
- 120 gr. olive oil
- 1 small chicken in portions
- 750 gr. Water
- 4 medium tomatoes, sliced
- 4 chopped peppers
- salt and pepper
- juice of one lemon
Wash the okra and clean the conical peaks.
Drop them in a bowl where you have put salt and vinegar and leave them at least 2 hours to eliminate the sticky substance they contain.
Then rinse with water.
Sauté the onion in a saucepan for 10 minutes, add the chicken and continue stirring.
Add salt, pepper and 1/5 of the water.
Cover the pot and leave for 20 minutes to simmer.
Keep the onions and the olive oil aside and place the chicken in the pot, cover with tomato slices and continue putting consecutive series of okra, tomatoes, etc. until you run out of material.
Finally, add the chopped peppers, salt, lemon juice, the remaining water and oil with onions.
Cover the pot and cook at 220 degrees for 40 – 50 minutes and then at 180 degrees.
Remove the lid and let cook for 10 minutes.