1.5 kg of thigh, wing, and breast of chicken, cut into pieces
1/3 cup of olive oil
1 medium onion, chopped
2 tablespoons of chopped fresh parsley
1 tablespoon of chopped scallion
4 tomatoes, cut into pieces
2 cups of chicken broth
1 tablespoon of wheat flour
1 410g block of catupiry cheese, cut into pieces
Salt and black pepper to taste
1.5 kg of thigh, wing, and breast of chicken, cut into pieces
1/3 cup of olive oil
1 medium onion, chopped
2 tablespoons of chopped fresh parsley
1 tablespoon of chopped scallion
4 tomatoes, cut into pieces
2 cups of chicken broth
1 tablespoon of wheat flour
1 410g block of catupiry cheese, cut into pieces
Salt and black pepper to taste
Season the chicken with salt and pepper
In a large skillet, combine the chicken, olive oil, onion, parsley, scallion, and tomatoes
Cook for 30 minutes over high heat, stirring occasionally
Add the chicken broth and let it simmer
Reduce the heat, cover the skillet, and cook for 20 minutes until the meat is tender
Remove the chicken from the skillet and debone it
Dissolve the flour in a little water and add it to the skillet
Stir well until it boils and add the chicken
Top with catupiry cheese
Cover the skillet and let it simmer for 5 minutes until the cheese melts
Remove from heat and mix
Serve immediately.
