Brown the chicken in the oil. Take the chicken out. Add the flour to the oil and make a medium brown roux. Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour. Add 3 quarts of water, slowly. Add the chicken. Cook slowly until the chicken is almost ready to fall off the bones, maybe an hour and a half. Add water as needed. Salt and pepper to taste. Add parsley and onion tops and serve over rice.