Chicken with okra and pumpkin and plantain puree
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In a pan put the pumpkin, banana, ginger, pepper and vanilla. Cook for 15 minutes or until they are tender. Drain the vegetables, reserving a cup of the cooking water.
Mash the squash and banana with a fork and return to the pan. Add the butter and heat while stirring until melted. Adjust the desired texture with the cooking water, season with salt and set aside.
Dry the chicken fillet with a cloth or paper towel, season with salt and white pepper on both sides. In a skillet heated to medium/high heat, add a tablespoon of olive oil and place the fillet to sear without stirring. After a few seconds, lower the heat to medium/low and grill for 10 minutes. At this point, heat another skillet over medium heat, add a tablespoon of olive oil and place the okra without the stem tip. Go looking at the chicken so you don't burn the bottom of the skillet.
When the chicken reaches a beautiful golden color, turn the heat to medium/high, add another tablespoon of olive oil and turn the fillet. Repeat the procedure on the first side. When ready, remove from skillet and set aside.
At this point, the okra that you rolled in the skillet to brown evenly should be ready. Turn off the heat and keep them there.
In the chicken skillet add the yogurt, parsley and two tablespoons of the vegetable cooking water. Reduce over low heat for 3 minutes and season with a pinch of salt. Heat the puree in the meantime.
Slice the chicken breast, serve the puree on plates, the chicken slices on top, the okra and drizzle with the yogurt sauce. Or simply take everything to the table and everyone can assemble their plate to taste.
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