Entree: Paraguay – Northern Culinary Region – Vori Vori (Chicken stew with small cornmeal and cheese dumplings served in a savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) bone-in chicken pieces (thighs or mixed pieces)
- 8 cups (1.9 L) water or low-sodium chicken stock
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 cloves (about 6 g) garlic, minced
- 2 medium carrots, peeled and sliced, about 8 oz (225 g) total
- 1 cup (150 g) corn kernels (fresh or frozen)
- 1 bay leaf (optional)
- 1.5 tsp (8 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (120 g) fine yellow cornmeal
- 1/2 cup (60 g) grated fresh cheese such as queso fresco or a mild white cheese
- 1 large egg, beaten
- 2 tbsp (30 ml) milk
- 1 tbsp (15 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook 1 minute more.
2. Add the chicken pieces to the pot and pour in the water or stock. Add the bay leaf if using. Bring to a gentle boil, then reduce heat and simmer gently for 25–30 minutes until the chicken is cooked through and the broth is flavorful.
3. While the broth simmers, prepare the dumpling mixture: in a bowl combine the cornmeal, grated cheese, beaten egg, and milk. Mix until a soft, slightly sticky dough forms; season with a pinch of salt and pepper.
4. When the chicken is cooked, remove the pieces and strain the broth if you prefer a clearer liquid; return the broth to the pot. Remove meat from bones, shred or cut into bite-sized pieces, and return the meat to the broth.
5. Bring the broth to a gentle simmer. With wet hands, form the dumpling dough into small balls about the size of marbles (roughly 1/2 inch / 1–1.5 cm).
6. Drop the dumplings gently into the simmering broth in batches so they do not clump. Simmer for 10–12 minutes until the dumplings are cooked through and float.
7. Add the sliced carrots and corn kernels in the last 8 minutes of cooking so the vegetables are tender but not mushy. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with chopped parsley or cilantro.