This dish was a small surprise for me.

I used a type of okra I had never cooked before. In Greece, these are often called Alexandrian okra, ( baby okra).

They are shorter, slightly thicker, and more compact than the long okra most people are used to.

The tops are usually trimmed, and when cooked properly, they turn incredibly tender and flavorful.

If you are outside Greece, especially in the U.S., you may not find them labeled as Alexandrian. However, similar short-pod okra varieties do exist and work beautifully in this recipe.

Look for small, plump okra rather than long, thin pods. The smaller the okra, the better the texture.

This is a classic Greek-style one-pot dish. Everything cooks in the same pan, slowly building flavor.

No complicated steps, no extra pots, just honest food the way we cook at home.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

550–700 g boneless chicken thighs (or chicken breast if preferred), cut into bite-sized pieces

450 g fresh or frozen okra — ideally short, plump pods like Alexandrian type, or short pod okra if that’s what’s available

1 medium onion, finely sliced

2–3 carrots, sliced into rounds

3–4 tbsp extra virgin olive oil

2 garlic cloves, minced (optional)

1 can (14 oz / 400 g) crushed tomatoes or quality tomato passata

⅔–1 cup water or light chicken stock (adjust as needed)

1 tsp sea salt (adjust to taste)

½ tsp freshly ground black pepper

1–2 bay leaves

1–2 tbsp fresh parsley, chopped

Directions

Trim the stem end of each okra pod, leaving the body intact — this helps limit the mucilage (slimy texture) but keeps the pods whole.

Wash gently and pat dry.

Brown the Chicken.

Heat 2 tbsp olive oil in a wide heavy pot or deep skillet over medium-high heat.

Once hot, add the chicken pieces in a single layer and sear until lightly golden on most sides, about 4–6 minutes.

Season lightly with salt and pepper.

Remove the chicken to a plate and set aside.Sauté the BaseIn the same pot, add another 1–2 tbsp olive oil.Add the sliced onion (and garlic if using). Sauté until the onion softens and becomes translucent, about 3–4 minutes.

Add the trimmed okra and carrots. Stir gently to combine, letting them warm and pick up some flavour from the pan.

Return the browned chicken to the pot.

Pour in the crushed tomatoes and water (or stock). The liquid should come about halfway up the ingredients — add more if needed.

Add bay leaves, salt, and pepper.

Bring gently to a boil, then reduce heat to medium-low.

Cover the pot mostly and let it simmer for 35–45 minutes, stirring occasionally.

The okra should be tender and the sauce rich and fragrant.

Turn off the heat. Stir in the fresh parsley and, if you like, a squeeze of lemon juice.Taste and adjust seasoning.

Serve warm with crusty bread, rice, or simply on its own with a drizzle of extra virgin olive oil.

Notes & Tips

Okra texture: Short, plump okra (like Alexandria style) tends to be tender and less fibrous when young. If you find any pods a bit too large, trim them into bite-sized pieces — but try to keep them whole where possible so the sauce stays silky.

Cutting okra too finely can release more mucilage. Trimming the ends and adding to the pot intact helps create a luscious, rich sauce without slime.

Tomato balance: If you prefer a brighter, lighter sauce, add a splash of white wine with the tomatoes; for deeper richness, a teaspoon of tomato paste stirred in with the onions enriches the flavour.