Okra stew recipe

Medium / Middle Eastern

Good for

5-6 Servings

Food Preparation

10 Minutes

Cooking Time

40 Minutes

  • 500g tender chicken breast from Seara, cubed
  • 2 packs frozen zero okra from Seara
  • 4 tablespoons vegetable oil
  • 1 onion, chopped finely
  • 8 cloves garlic, minced
  • 6 tablespoons tomato paste
  • 2 tablespoon pomegranate molasses
  • 1 teaspoons salt, added in stages
  • ½ teaspoon pepper
  • Water as needed
  • Cooked white rice for serving
How to Cook
Okra stew is a classic Middle Eastern dish. It's so comforting and the best way to enjoy tasty okra. Instructions:
  1. In a bowl season the chicken cubes with half teaspoon of salt and pepper and toss well to coat.
  2. In a big pot heat the oil and sauté onion and garlic to translucent then add the seasoned chicken cubes and continue sautéing to golden brown on all sides, about 5 minutes.
  3. Add the tomato paste and continue to cook for 2 more minutes.
  4. Add the frozen okra to the pot and pomegranate molasses and half teaspoon of salt.
  5. Add about 2 liter of water in the pot, mix everything well, and bring to a boil on medium heat for 30 minutes to fully cook the chicken and okra.
  6. Place the okra stew on a big serving bowl and serve alongside with cooked rice, enjoy!