Soak the morón wheat for at least 2 hours. Then rinse it thoroughly and set aside.

In a pot, heat the oil and sauté the onion and garlic. Add the diced chicken, 1/2 teaspoon ground dried oregano, salt, and pepper. Cook for 5 minutes, then add the ají panca paste, chopped mint, and morón wheat. Mix everything together. Add 1/2 cup chicken broth (you can use a bouillon cube) or water to start.

Simmer over low heat for 15 to 20 minutes, stirring every 5 minutes to prevent sticking. If more liquid is needed, add broth or water a little at a time. When the morón wheat is cooked, add the cubed queso fresco, chopped oregano, and parsley. Optionally, add a splash of milk. Serve.