Gingambo con Pechuga de Pollo (Okra with Chicken Breast)

Alright folks, its now almost dinner time!  Here is a recipe for Gingambo con Pechuga de Pollo (Okra with Chicken Breast).  Please note that okra naturally has a slimy texture so, if that will bother you, this is not the dish for you.  But, remember, okra is really good for you, so if you can try it, please do!

Chicken isn’t the only protein you can cook this with.  You can use bacalao (cod fish), chicken pieces, red meat, pork or other vegetables (should you want to a vegetarian dish). 

Materials:

Pot

Okra

Chicken Cutlets

Sazon con Achiote

Oil

Olives

Water

Sofrito

Step 1

Wash the okra and the chicken (separately).

You should wash the okra ahead of time so it has time to dry.

Cuttin' the chicken!

Cut the chicken into cubes

Step 2

Place the chicken in the pot with a medium flame

Place 2 tablespoons of oil in the pot and let simmer for about 2 minutes

Step 3

Place 1 tablespoon of sofrito in the pot raise flame to medium high

Add in about 2 or 3 spoonfuls of spanish olives

Add a half a packet of Sazon con achiote (to add color)

Add in one cup of water

Stir, cover pot and let cook

 

Step 4

Cuttin' the okra!

While the chicken is cooking, begin to cut the okra

Cut off the heads of the okra and then proceed to slice them into medium sized pieces.  (you should get about 4 to 7 slices per piece of okra)

Step 5

Throw your cut okra into the pot with the chicken (by this time the chicken should be fully cooked).

Cover the pot and let cook until the okra is soft.  Should be about 5-10 minutes depending on how much okra you use.

Almost ready!

Serve with starch (almedon) of your choice! 

We ate it with rice, beans and tostones!

Cooking with Mama is always fun, but sometimes we have some language hiccups as you'll see in the following video...enjoy!