Tag: Paraguayan
Vori Vori de Pollo
Vori Vori de Pollo
Vori Vori de Pollo is a traditional Paraguayan chicken soup with dumplings made of masa flour and queso paraguayo. The soup also contains an assortment of vegetables including pumpkin, carrots, tomatoes, green peppers, onions, and green onions. The chicken used in this soup is bone in, not boneless. Using bone in chicken pieces adds a significant amount of flavor to the soup. I prefer to use whole chicken legs. This chicken soup is typically served in the cold months, which we have now entered in MN. If there are any leftovers, it tastes even better the next day.
Ingredients
- 4 tbsp olive oil
- 3 large whole chicken legs skinned; cut into 2” pieces
- 1 medium onion ficed
- 4 green onions chopped
- 1 green bell pepper cut into cubes
- 2 medium tomatoes chopped
- 1/2 small pumpkin seeded; peeled and cubed
- 1 large carrot sliced
- 3 quarts water
- 1 tsp ground cumin
- 3 bay leaves
- salt and pepper to taste
Dumplings
- 2 cups masa flour
- 6 oz queso paraguayo
- 1/2 cup soup stock
Instructions
- Heat up cooking oil in a large stock pot over medium high heat. Brown the chicken pieces for 10 minutes in total on all sides. Remove from the pot.
- Add in the onions, green onions, green pepper, and tomatoes. Sauté for 5 minutes.
- Add in the pumpkin and carrots. Sauté for 5 more minutes.
- Add the chicken back in. Season with cumin. Pour in the water. Season with the bay leaves plus salt and pepper to taste. Bring to a boil. Reduce the heat to medium and simmer for 45 minutes.
- While the soup is simmering, mix together the masa flour, queso paraguayo, and some of the soup stock to form a dough.
- Roll out the dough into small balls; a little larger than a grape.
- After the soup has simmered for 45 minutes, add the dumplings to the soup and continue to simmer. The soup is done when the dumplings float to the top. Turn off the heat and let rest for 10 minutes before serving.
