1 chicken cut into pieces
100g of butter
1 medium onion diced
2 soup spoons of chopped parsley
1 soup spoon of green onion chopped
4 tomato slices
salt and black pepper to taste
2 cups of chicken broth
1 soup spoon of wheat flour
1 block of Catupiry cheese
1 chicken cut into pieces
100g of butter
1 medium onion diced
2 soup spoons of chopped parsley
1 soup spoon of green onion chopped
4 tomato slices
salt and black pepper to taste
2 cups of chicken broth
1 soup spoon of wheat flour
1 block of Catupiry cheese
Heat the butter in a pan, add the onion, let it cook for a little while, then add the chicken pieces
Fry until lightly browned
Add the onion, parsley, green onion, tomato, salt, and black pepper
Cook, stirring occasionally
Add the chicken broth to prevent the chicken from drying out
When tender, remove from heat and debone
Reduce the broth and add it back into the pan with the defied chicken pieces and wheat flour
Heat until slightly thickened
Remove from heat and place in a refractory dish
Cover with Catupiry cheese and bake until melted
Serve with boiled potatoes
Serve with chilled rosé wine.
