Okra

OKRA ADOBO

February 21, 2013
Author Notes

Chicken Adobo has been a standby favorite dish for decades.i mean, Adobo, what's not to like? Soy sauce (Tamari- even better!), vinegar, garlic, bay leaf, black pepper: some of my favorite flavors. Not only that, but the few ingredients are always in my pantry, and it takes only 5 minutes to put it together! The other night, I was looking for a simple okra preparation that would complement a chicken entree., so I tried adapting the Adobo for okra. Hooray, it worked! I have also had luck serving this easy veggie as a shared appetizer, served with toothpicks. Many Northerners are unfamiliar with okra, and they really enjoy its bright crunch. —LE BEC FIN

  • Serves 4
Ingredients
  • 1 pound okra pods, fresh or frozen (no need to remove caps)
  • 1/4 cup Japanese soy sauce or tamari(I prefer SanJ Low Sodium)
  • 1/2 cup white vinegar (cider vinegar, cane and red wine vinegar also work)
  • 1/3 cup chicken stock, reduced from ~2/3 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves, broken up
  • 1/4 pound Jerusalem Artichokes/Sunchokes, optional; unpeeled, washed, cut into 2" peces
In This Recipe
Directions
  1. Put all into a saucepan, cover and bring to boil. Set lid ajar, reduce to simmer , After 10 minutes, taste and adjust seasoning. Cook 15-30 minutes til okra is tender and filled with flavor. Remove from heat, remove okra from pan and cook down juices to thicken a bit. Pour over okra and serve.
  2. Note: When I make Chicken Adobo, I always have some leftover sauce that I keep in the freezer. The more it gets used and supplemented with further Adobo chicken dishes(like a Starter!), the more chicken essence/gelatin gets added If you have some, you can use this for all or part of this recipe.
  3. * The nutty flavor and creamy texture of Jerusalem Artichokesmake make a nice complement to the okra.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.