Chicken and Okra Stew
We barely see these two ingredients together specially in the Filipino cuisine as we always associate okra with other vegetables such as pinakbet and other soupy dishes like sinigang, chicken and okra together are just unheard of. Today we will change that because I had a very interesting discovery when I try create something last weekend from the leftovers I got from the fridge.
Like most stews in the Philippines we start with gisa, a simple sauté of garlic, onions but this time with carrots and celery, as I said I want to use most of the left-over ingredients for the week. To give it some flavour I added paprika, cumin and some cayenne for some kick. The result is this amazing, thick slimy stew that is really delicious you want to lick that plate after to finish it all. How about you do you have a recipe that calls for these two ingredients together?
- 8 pcs chicken legs
- 500 g fresh okra, trimmed and cut in half
- 2 cup chicken stock
- 400 g chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- ½ tsp cumin
- ½ tsp cayenne
- 1 large carrots, sliced into small cubes
- 2 ribs celery, sliced into small cubes
- 1 large onion, chopped
- 6 cloves garlic, minced
- fish sauce
- freshly ground black pepper
- Season your chicken legs with salt and freshly ground black pepper. In a large pot heat oil then, brown chicken legs. Remove chicken from pot then set aside.
- Add the onion, celery and carrots, sauté cook for 5 minutes. Add the garlic then continue for 1 more minute.
- Add the tomato paste, cook while mixing for 1 minute.
- Pour the chicken stock and chopped tomatoes then bring it to a boil.
- Add the chicken paprika, cumin and cayenne, bring back to a boil then simmer in low heat for 20 minutes.
- Bring the heat to medium high, add the okra then continue to cook for 10 more minutes.
- Season with fish sauce and freshly ground black pepper then serve.