Charles Stefferson Jr.
Chicken with Okra
Ingredients
- 1kg chicken breast
- 300g okra
- 500g polenta
- 1 parmesan cheese
- 3 onions
- 2 lemons
Broth
- 3 carrots
- 3 bay leaves
- 2g Black Peppercorns
- Parsley stems
- 2 garlic cloves
Chicken Marinade
- 5g Cumin
- 5g Paprika
- 2g Tabasco
- 10g Dijon mustard
- 10g Soy Sauce
- Salt
How To Do It
Sauté the vegetables until lightly golden, then pour in 1.5 liters of water, add the aromatics, and let simmer until the broth develops a rich flavor.
Polenta
Bring the strained broth to a simmer in a pot and gradually whisk in the polenta, stirring continuously to avoid lumps. Finish with butter and Parmesan to taste, this is what gives the polenta its creamy texture.
Chicken & Okra
After marinating for 30 minutes, sear the breasts in a very hot skillet and cook for about 12 minutes. Set aside to rest, and in the same skillet, sauté the okra.
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We gathered family recipes and meaningful dishes from our participants — the food that shaped their lives and stories. Every recipe featured in our documentaries can be found in this cookbook, lovingly curated by our team with care and passion.
Junior has one of the most unique paths in the profession. He discovered his love for cooking at a very young age and pursued that dream with determination, working in renowned restaurants in his home country. Today, he brings his experience and talent to Ireland, continuing to share his passion for food.
