2 cups of boiling water
1/4 cup of oil
2 tablespoons of olive oil
2 tablespoons of butter
500 g of wheat clear flour, washed and drained
5 medium onions, cut into small pieces
5 whole chicken thighs (thighs and legs) without skin
7 sprigs of parsley
To decorate
1 sprig of parsley
2 cups of boiling water
1/4 cup of oil
2 tablespoons of olive oil
2 tablespoons of butter
500 g of wheat clear flour, washed and drained
5 medium onions, cut into small pieces
5 whole chicken thighs (thighs and legs) without skin
7 sprigs of parsley
To decorate
1 sprig of parsley
In a large pot, heat the oil, butter, and olive oil together without letting it burn
Add the onion and cook for three minutes or until translucent
Add the chicken and cook for half an hour in low heat, stirring occasionally until golden brown
Remove the chicken from the pot, debone and shred the meat
Return the meat and bones to the pot
Pour in the water and cook for 15 minutes in low heat
Add the wheat and parsley and cook for another 15 minutes, stirring, so it doesn't stick to the bottom
If necessary, add a little more water
When the wheat is tender, remove the bones and parsley and discard them
Arrange the stew in the serving dish and decorate with a sprig of parsley.
