1.5 kg chicken breast, thighs, and legs, cut into pieces
1/3 cup olive oil
1 medium onion, chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped scallion
4 tomatoes, cut into pieces
2 cups chicken broth
1 tablespoon all-purpose flour
410g Catupiry cheese, cut into pieces (or to taste)
Salt and black pepper to taste
1.5 kg chicken breast, thighs, and legs, cut into pieces
1/3 cup olive oil
1 medium onion, chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped scallion
4 tomatoes, cut into pieces
2 cups chicken broth
1 tablespoon all-purpose flour
410g Catupiry cheese, cut into pieces (or to taste)
Salt and black pepper to taste
Season the chicken with salt and pepper
In a large skillet, heat the olive oil, add the onion, parsley, scallion, tomatoes, and chicken
Stir occasionally
Simmer for 30 minutes over high heat, stirring occasionally
Add the chicken broth and let it simmer until the chicken is cooked through
Reduce heat, cover the skillet, and cook for an additional 20 minutes or until the meat is tender
Remove the chicken from the skillet and shred into bite-sized pieces
Dissolve the flour in a small amount of water and add it to the skillet
Stir well and let simmer
Add the shredded chicken back into the skillet and stir well to combine
Top with Catupiry cheese, cover, and let simmer for an additional 5 minutes or until the cheese has melted
Serve hot.
