Entree: Paraguay – National Cuisine – Vori Vori de Pollo (Chicken stew with small cornmeal and cheese dumplings simmered in a flavorful broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 3 lb (1.4 kg) whole chicken pieces, bone-in (thighs and drumsticks recommended)
- 10 cups (2.4 L) water
- 1 large onion, quartered (about 8 oz / 225 g)
- 1 medium carrot, cut in large pieces (about 4 oz / 115 g)
- 2 celery stalks, cut in large pieces (about 2 oz / 60 g)
- 1 bay leaf
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) vegetable oil
- 1 cup (140 g) fine yellow cornmeal
- 2 large eggs
- 1/2 cup (60 g) grated fresh cheese (queso fresco or mild white cheese)
- 1 tbsp (14 g) unsalted butter, melted
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large pot, combine the chicken pieces, water, quartered onion, carrot, celery, bay leaf, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil over high heat, then reduce to a simmer and cook, skimming foam, until chicken is tender, about 30–35 minutes.
2. While the broth simmers, remove the skin from the chicken if desired, then shred or cut the cooked chicken into bite-size pieces, discarding bones and reserving meat. Strain the broth into a clean pot, discarding aromatics, and return the clear broth to a gentle simmer.
3. Make the vori vori dumpling dough by whisking the cornmeal, eggs, grated cheese, melted butter, and a pinch of salt in a bowl until a soft, slightly sticky dough forms. If the dough is too dry, add 1–2 tbsp (15–30 ml) broth; if too wet, add a little more cornmeal.
4. Using wet hands or two spoons, form very small dumplings about the size of marbles (roughly 1/2 inch / 1.2 cm). Keep them uniform so they cook evenly.
5. Bring the strained broth to a gentle simmer and carefully drop dumplings into the simmering broth in batches so they don’t stick. Cook dumplings until they puff and float and are tender, about 8–12 minutes per batch.
6. Add the shredded chicken back to the pot to warm through for 2–3 minutes. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, garnished with chopped parsley or cilantro and with crusty bread or Paraguayan mandioca (cassava) on the side if desired.