Vori Vori: Paraguayan Chicken and Dumplings

Season the whole chicken with adobo seasoning.

Cut up the vegetables: onions, carrots, celery, green and red peppers, tomatoes, and caboca squash.

In a Dutch oven, add olive oil and then add the chicken pieces.

Remove the chicken after cooking and add the vegetables, garlic paste, and tomatoes.

Add 2 bay leaves, salt, pepper, oregano, cumin, green scallions, and parsley to the pot.

Pour in about 2 quarts of water and return the chicken to the pot.

Cook the soup for about half an hour.

In a bowl, combine Masa corn flour, cheese, parsley, salt, and a little oil.

Add some broth from the soup to moisten the mixture and mix until the dough is formed.

Use an ice cream scooper to form small balls of the dumpling mixture and drop them into the soup.

Plate the soup with chicken pieces, vegetables, and dumplings.

Equipment Needed

Allergens